This Easy One Pan Chicken and Veggies recipe is one that is on repeat at our house. Not only is it easy, it is fast and super tasty! Perfect for a quick meal on a crazy night....or just a quick meal because you don't want to be cooking all day!!
Prepare chicken by patting dry with a paper towel. Discard the towel. Season the chicken thighs on both sides with salt, pepper and rosemary.
In a 12 inch oven safe pan over medium heat melt 2 tablespoons butter and 2 tablespoons honey. Place the chicken in the pan with the melted butter and brown on each side for 3-4 minutes.
Once the chicken is browned on each side add the remaining butter and honey. Place the vegetables in the pan around the chicken and stir to coat in the melted honey and butter. Season with additional salt and pepper as desired.
Place in the oven and cook for 20-25 minutes, until the chicken has reached an internal temperature of 165ºF and is cooked through.
Remove from the oven and drizzle with pan juices before serving.
If you do not own a 12 inch oven safe pan, this can be prepped in a 12 inch skillet and then transferred to a 9 x 13 inch baking dish to cook in the oven. I would suggest heating your baking dish in the oven while you prepare the chicken and veggies in the skillet.