Easy Easter Dinner on a Sheet Pan
Enjoy an effortless meal with this Easy Easter Dinner on a Sheet Pan. Perfectly roasted chicken and veggies make holiday cooking simple!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
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 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 quartered boneless chicken (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 the oven to 450°F and spray a baking sheet with nonstick cooking spray.
- Place halved baby potatoes on one side of the baking sheet and green beans in the center. Drizzle with olive oil, minced garlic, thyme, onion powder, salt, and pepper; toss to coat evenly.
- Lay sliced chicken and drained pineapple on the remaining side of the pan.
- In a small saucepan over medium heat, combine honey, brown sugar, apple cider vinegar, and Dijon mustard; simmer until combined.
- Brush the glaze over the chicken and pineapple. Bake for 25-30 minutes until chicken is cooked through and vegetables are tender.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 24g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Find it online: https://recipesbypenelope.com/easy-easter-dinner-on-a-sheet-pan/