hey guys. today, I’m gonna be showing you another one-pan recipe. I’m gonna show you how to make one pan honey garlic chicken and veggies. You know how much I love these recipes and this one so stinking good. You have roasted chicken, roasted carrots, and potatoes. all covered in this delicious honey garlic saucy glaze.
So without further ado let’s get started. We’re going to start off with a large cast-iron skillet. I have it over medium-high heat. To that I’m going to add some butter that melted down and also adding some olive oil. It helps to prevent the butter from getting super Brown. And actually you want your pan hot but you don’t want it overly hot. So that doesn’t burn the chicken.
You can go ahead and get your oven preheated at 425 degrees. So here I have some bone-in skin-on chicken thighs and two chicken wings. You can use bone-in skin-on chicken breast. But if you want anything, you can totally use it in this recipe. So I’m going to put that skin side down in my hot pan. If you don’t hear that sizzle that means sit’s not ready. Take it out and wait till it gets nice and hot. Now, all we’relooking to do is to get a really nice golden brown color on the skin.
Then we’re going to flip it and get a bit of color on the opposite side. We’re not looking to cook these all the way through, Since we’re going to be putting this in the oven. Alright, now the chickens look nice and brown. You just went ahead and turn down the heat, so you don’t burn yourself. You are just going to remove it and put it a plate.
We’re ready now to the main pan with all the same bits.
You’re going to add some carrots and some russet potato that you cut, given that a good toss. I’m going ahead and season that with some salt and pepper. Once again, we’re not looking to cook this all the way through. We’re just looking to cook it about halfway and get a nice brown color on the outside.
You can see I have some really nice color on these. I’m going ahead and remove them. They’re about cooked halfway through, so they’re not completely cooked because we have to stick them in the oven. For that, I’m just going to take these out and set them aside and work on the next step.
In the same pan. You’re going to add onion OOP. You’re just going to cook that all on that same oil until they get nice and soft about three minutes. While we’re waiting for this we’re going ahead and make the honey garlic sauce. You’re going to be adding some ketchup, some honey, and coconut aminos. It’s just a replacement for soy sauce that is a lot healthier and doesn’t have soy in it. At the time You just want to whisk that all together.
You’re going ahead and add garlic. If the pan is looking a little dry, You’re just going to add a bit of olive oil. You only want to cook this for another minute. Because you just want the garlic to be fragrant, not brown.
We’re going to add our sauce and raise the heat back up to about a medium-high. We’re just going to simmer this and allow this to reduce slightly. You’re going to let this reduce for quite a while until you get the consistency that you’re looking for. Into that, you’re going to add the carrots and potatoes. I’m going ahead and toss that together, so they get nice and coated in the sauce.
Go ahead and Nestle your chicken pieces in. And throw it in a 425-degree oven for about 15 to 20 minutes. You just want your chicken to be at an internal temperature of 165 degrees. I like to put the broil at the last 3 minutes, to get some nice color on the top. That’s completely up to you. So yeah that’s it throw it in the oven and I’ll show you what it looks like when it’s done.
You can see the beautiful golden color on the potatoes, on the chicken, on the carrots. It’s just a bunch of roasted loveliness, so I’m going to try my best to get a bite of every single thing.
Bon appétit ❤❤