Description
Experience the joy of a hassle-free holiday with this Easy Easter Dinner on a Sheet Pan! Perfect for intimate gatherings, this delightful meal features succulent chicken glazed with sweet pineapple and paired with tender roasted potatoes and crisp green beans. With just one pan to clean, you can focus on what truly matters: spending quality time with loved ones. This recipe is not only ideal for Easter but also versatile enough for any occasion, making it a go-to for busy weeknights or festive celebrations.
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 thigh (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 your oven to 450°F and spray a baking sheet with nonstick spray.
- On the sheet pan, arrange halved baby potatoes, then green beans, drizzled with olive oil and seasoned with garlic, thyme, onion powder, salt, and pepper.
- In the remaining space, layer sliced chicken thighs and pineapple slices.
- In a small saucepan over medium heat, combine honey, brown sugar, apple cider vinegar, and Dijon mustard until simmering to create the glaze.
- Brush the glaze over the chicken and pineapple before baking for 25-30 minutes until cooked through and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 250g)
- Calories: 360
- Sugar: 18g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg