Our Paleo Family

Oven Roasted Honey Dijon Chicken and Vegetables – in One Pan!

I realize that’s a super long title, but I had to throw in the part about ONE PAN! Yes you do need a bowl and a few other tools, but once you put everything on the pan, you put it in the oven and it bakes away.

I have mentioned before that I do not enjoy crock pot food. I think it all tastes the same, is usually dry, and looks really unappetizing. But there are times when it seems the only way you can get a nutritious meal on the table is using a crock pot.

This particular dish is an alternative to the crock pot. It bakes for a full hour. A little longer than that is ok too (that’s the beauty of chicken thighs – they don’t dry out like white meat). I usually prepare this dish, put it in the oven, set the oven for delayed baking and head off to do something else. Then dinner is ready and I haven’t had to babysit it.

Because we’re dealing with raw chicken, I would not leave this in the oven for hours before baking, but a half hour is fine. On this particular night, I took my son to tennis practice, came home, prepared the meal, put it in the oven set to start in 15 minutes, went to run a few errands and pick him up. When we walked in the door the most delicious aroma awaited us! And dinner was on the table in just a couple minutes.

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Oven Roasted Honey Dijon Chicken and Vegetables - in One Pan
Print Recipe
A one pan dinner, all prepped and ready to go in 15 minutes!
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hours
Oven Roasted Honey Dijon Chicken and Vegetables - in One Pan
Print Recipe
A one pan dinner, all prepped and ready to go in 15 minutes!
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hours
Ingredients
Servings: servings
Instructions
  1. Mix together in a medium sized bowl: honey, dijon, 1/2 tablespoon oil, 1 tablespoon Italian seasoning, 1/2 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. Clean chicken by removing any excess fat. Add chicken to honey marinade and mix to coat chicken thoroughly. Cover with plastic wrap and refrigerate.
  3. Chop all of the vegetables into similar sized pieces, about 1/2 inch cubes, EXCEPT FOR THE SWEET POTATOES. Because the potatoes take longer to cook, cut them a little smaller than the other veggies.
  4. To a large rimmed baking sheet, add 1 1/2 tablespoons oil, 1/2 tablespoon Italian seasoning, 1/2 tablespoon rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add all the vegetables to the pan and toss them around so they are all coated with the oil and seasoning. I use my hands for this job. Spread the vegetables evenly over the baking sheet.
  5. Remove chicken from the refrigerator and lay the chicken over the vegetables. Pour the marinade over the chicken and vegetables.
  6. Bake in a 400 degree oven for one hour. Voila! Dinner is done.
Recipe Notes

This recipe is really very flexible. You can use different herbs if you prefer. Rosemary is a stronger herb so if you have picky eaters, consider reducing the amount or switch it out altogether for a milder herb, such as thyme or tarragon.

You can also use different vegetables. White potatoes would be fine and a nice change from the sweet potatoes we're always eating on the paleo diet. Butternut squash would be a good substitute for the sweet potatoes as well. I would stay away from broccoli because it will burn in that amount of time in the oven.

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