Easy Sheet-Pan Chicken Dinner: 3 Ways

These 3 simple and flavorful baked chicken dinners are definitely winners.


  • For the chicken
  • 4 boneless, skinless chicken breasts
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 garlic cloves, smashed into a paste
  • 1 tablespoon brown sugar
  • 1 teaspoon chipotle powder
  • 1 tablespoon cornstarch
  • Salt and fresh cracked pepper, to taste
  • For the veggies
  • 1 pound baby new potatoes (assorted colors)
  • 1 parsnip, peeled and sliced into 1/2-inch thick coins
  • 1 bunch of baby carrots, washed and tops trimmed
  • 1 red onion, peeled and cut into 8ths
  • 3 sprigs fresh rosemary, picked
  • Olive oil


  1. Preheat oven to 400°F.
  2. In a bowl, whisk together honey, apple cider vinegar, garlic paste, brown sugar, chipotle powder and cornstarch. Season chicken with salt and pepper and toss in the glaze. Place chicken breasts on baking tray. Drizzle remaining glaze on top.
  3. Place the veggies on the tray, sprinkle on the rosemary, season with salt and pepper and drizzle olive oil all over the veggies.
  4. Roast for 20-25 minutes, or until internal temperature reads 165°F.
  5. Remove from oven; let chicken rest for 5 minutes. Serve with roasted veggies.