Description
Enjoy a delightful Easy Easter Dinner on a Sheet Pan that takes the stress out of holiday cooking! This one-pan meal features succulent glazed chicken, tender baby potatoes, and vibrant green beans, all roasted to perfection with aromatic garlic and fresh thyme.
Ingredients
Scale
- 1 pound baby potatoes (cut in half)
- 1/2 pound green beans (trimmed)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 3 teaspoons fresh thyme
- 1 quartered boneless chicken breast (sliced)
- 1 (20-ounce) can sliced pineapple, drained
- ¼ cup honey
- ¼ cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 450°F and spray your sheet pan with nonstick spray.
- Place halved baby potatoes on one-third of the pan and arrange trimmed green beans next to them. Drizzle with olive oil and season with garlic, thyme, onion powder, salt, and pepper. Toss gently to coat.
- On the remaining third of the pan, layer slices of chicken alternately with pineapple pieces.
- In a small saucepan over medium heat, combine honey, brown sugar, apple cider vinegar, and Dijon mustard. Simmer while stirring until blended.
- Brush the glaze generously over the chicken and pineapple before placing the sheet pan in the oven.
- Bake for 25 to 30 minutes or until potatoes are fork-tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 460
- Sugar: 28g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg