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Easy Easter Dinner on a Sheet Pan

Easy Easter Dinner on a Sheet Pan

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Enjoy an effortless meal with our Easy Easter Dinner on a Sheet Pan recipe. Perfectly roasted chicken, potatoes, and green beans await—try it now!

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 breast (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

  1. Preheat oven to 450°F and prepare the baking sheet with nonstick spray.
  2. Place halved baby potatoes on one-third of the baking sheet and trimmed green beans next to them. Drizzle with olive oil and sprinkle minced garlic, thyme, onion powder, salt, and pepper over the vegetables.
  3. On the remaining portion of the pan, arrange sliced chicken breast and drained pineapple slices.
  4. In a small saucepan over medium heat, combine honey, brown sugar, apple cider vinegar, and Dijon mustard to create a glaze; bring to a simmer.
  5. Brush the honey glaze over the chicken and pineapple before placing the sheet pan in the oven.
  6. Bake for about 25-30 minutes until potatoes are fork-tender.

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