If you're like me and would rather wipe down your cast iron than clean a sheet pan (because parchment paper doesn't always cut it), then this recipe is for you. Not only is this dish packed with tasty winter vegetables and chicken, but the whole thing easily cooks while you're wrangling kids (or dogs!), or while you're zoning out on your social media feed.
When it comes to roasted vegetables, I have a personal tendency to crowd the pan. The good news is that in this recipe, that's exactly what you're supposed to do. After a quick sear on some chicken, everything is tossed with a finger-licking good sauce made of honey, mustard, garlic, and butter along with some seasonings to top it all off.
Once your vegetables are prepped and the chicken is seared, everything is tossed in the same pan your chicken was seared in and popped in the oven until they've reached roasty-toasty awesomeness! You add some chopped walnuts and cranberries in at the end to add crunch and sweetness. There's little cleanup or fuss, and a whole lot of flavor.
If you're a Sunday night meal prepper, this recipe is a great candidate. If you prep all the ingredients in advance then you can simply pop things in a pan when you return home from work at the end of a long day! It takes about 45 minutes to make in total, including 30 minutes in the oven. Score.
More Honey Chicken Recipes from Kitchn
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