You are going to love this quick and easy One Pan Honey Garlic Chicken and Veggies Recipe and it is the epitome of a winner chicken dinner. We have recipe and video to show you how.

Courtney’s One Pan Honey Garlic Chicken And Veggies

Courtney of What’s For Din fame is back to share another of her recipes with us. We recently shared her Slow Cooker Honey Garlic Chicken and it was very popular.

Today we share her hugely delicious One Pan Honey Garlic Chicken with Veggies and it’s super quick, no mess and it will be a new fave.

Honey Garlic Chicken & Veggies Ingredients

  • 3 Medium Chicken Thighs, Bone-in, Skin on
  • 2 Chicken Wings, Bone-in, Skin on
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • Salt, Pepper, Paprika to Taste
  • 4 Medium Russet Potatoes, Peeled and Diced into 1-Inch Cubes
  • 2 Cups Baby Carrots, Halved Longways
  • 1 Medium Onion, Diced
  • 5 Cloves Garlic, Minced
  • 1/2 Cup Coconut Aminos (Soy Sauce Substitute)
  • 1/2 Cup Honey
  • 1/4 Cup Ketchup
  • 1 Cup Chicken Stock

One Pan Honey Garlic Chicken Video

Courtney has prepared a video that shows us how to whip up her dish. Please view so you can learn the tips she shares.

This way you will achieve the best result. Click Play above ^

Honey Garlic Chicken & Veggies Instructions

Heat a large cast iron skillet over medium-high, add butter and olive oil. Pat dry chicken with paper towel and season with salt, pepper, and paprika to taste.

Place chicken skin side down in the hot skillet, and cook just until brown. Flip chicken and brown on the other side. Do not cook all the way through. Remove from pan and set aside.

In the same skillet, add baby carrots and potatoes. Season with salt and pepper. Cook over high heat until they develop some color. About 8 minutes.

*TIP: Only stir occasionally. This allows more color to develop. Color = FLAVOR!

Once slightly golden but NOT cooked through, remove from the pan and set aside.

In the same pan, add onion, and more olive oil if needed. Saute onion until translucent. While onion is cooking, make the sauce.

Whisk to combine coconut aminos, honey, ketchup and chicken stock in a small bowl. Set aside.

Add garlic to the onion and cook 1 minute. Add sauce and bring to a simmer to reduce slightly. About 5 minutes.

Add carrots and potatoes to the skillet and toss in the sauce. Nestle in chicken pieces.

Finish cooking in a 425°F oven for about 15-20 minutes OR until chicken reads an internal temperature of 165°F.

Courtney Budzyn has generously shared her recipe and video with us. She is a valued WHOot Contributor and we have been receiving great feedback on her recipes.

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