Replay Recipes
Honey Garlic Chicken with Feta Potatoes

Honey Garlic Chicken with Feta Potatoes

A Mediterranean-inspired sheet pan dinner with honey-balsamic chicken, roasted potatoes, and a tangy olive-herb dressing.

Prep Time

20 min

Cook Time

40 min

Total Time

1h

Servings

6

Calories

434/serving

Difficulty

Easy

by Replay RecipesMediterranean Cuisine
DinnerSheet PanGluten-Free

Nutrition Per Serving

434Calories
30gProtein
22gCarbs
26gFat
3gFiber
8gSugar

Ingredients

Servings
6 servings
1x
1

Roast Potatoes

Heat oven to 425 degrees Fahrenheit. Toss halved baby potatoes with olive oil, salt, and pepper on a rimmed baking sheet. Roast until beginning to turn tender.

15 min
2

Season Chicken

In a bowl, combine chicken with olive oil, balsamic vinegar, honey, dried thyme, smoked paprika, chopped garlic, sesame seeds, salt, pepper, and chili flakes. Toss until evenly coated.

3

Roast Chicken and Asparagus

Remove potatoes from oven and nestle the seasoned chicken around them. Add trimmed asparagus to the pan, season with salt and pepper, and return to the oven.

22 min
4

Make Herb Dressing

Whisk together olive oil, balsamic vinegar, lemon juice, chopped herbs, pepperoncini, and torn olives. Season with salt.

5

Finish and Serve

Top the roasted chicken and vegetables with cubed feta cheese and spoon the herb dressing over everything. Drizzle with a little extra honey if desired.

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Tips & Variations

Frequently Asked Questions

Can I skip the olives?
Yes, the dressing is still flavorful without them.
What can I use instead of feta?
Goat cheese or shaved Parmesan both work nicely.

Recipe inspired by the original at halfbakedharvest.com. Ingredients and factual cooking data extracted; instructions independently written.

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