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One-pan Honey Lemon Chicken & Veggies

Allow your senses to bask in the golden glow of honey lemon chicken and veggies, united in a one-pan wonder. The tantalizing blend of sweet, tangy, and savory will leave your taste buds dancing with delight.

Tasty Team
86% would make again
One-pan Honey Lemon Chicken & Veggies


for 2 servings

  • 1 lb boneless, skinless chicken thighs (454 g)
  • olive oil, to drizzle
  • salt, to taste
  • pepper, to taste
  • 8 oz green beans (225 g), trimmed
  • 2 carrots, sliced
  • 8 oz cherry tomatoes (234 g)


  • ⅓ cup lemon juice (78 mL)
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 1 clove garlic, minced

Nutrition Info

  • Calories 817
  • Fat 44g
  • Carbs 53g
  • Fiber 6g
  • Sugar 43g
  • Protein 57g

Estimated values based on one serving size.


  1. In a small bowl, combine lemon juice, olive oil, honey, and garlic. Set aside.
  2. Preheat oven to 400˚F (200˚C).
  3. In a cast-iron skillet, brown chicken for 2-3 minutes on each side. Add olive oil, salt, and pepper. Remove from pan and set aside.
  4. Add the green beans, cherry tomatoes, and carrots to the pan. Return chicken to pan on top of the vegetables.
  5. Pour the sauce on top of the chicken and veggies.
  6. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (75˚C).
  7. Serve immediately and enjoy!
  8. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
One-pan Honey Lemon Chicken & Veggies