Honey Roasted Chicken Veggie Sheet Pan
Juicy chicken roasted with carrots, zucchini, and baby potatoes in a sweet honey-herb glaze. A quick, delicious one-pan dinner with virtually no cleanup.
Prep
10 min
Cook
25 min
Total
37 min
Makes
1 serving
Created together. Shared with you.
Made by Laura + Lila
Laura created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
37 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Whisk · Mixing bowl · Knife and cutting board
Time saver
For meal prep, roast extra portions and store in airtight containers for up to 3 days.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a large sheet pan with baking paper.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a large sheet pan with baking paper.
Tap card to mark done - 02
Cut 150g chicken breast
Cut 150g chicken breast, 100g baby potato, 80g carrot, and 80g zucchini into bite-sized 1 inch (2.5cm) pieces.
Tap card to mark done - 03
Whisk 1 tbsp olive oil
In a small bowl, whisk 1 tbsp olive oil, 1 tbsp honey, 1 tsp dried herbs, 0.25 tsp salt, and 0.25 tsp black pepper until combined.
Look for: combined
Tap card to mark done - 04
Place the chicken and vegetables onto the…
Place the chicken and vegetables onto the sheet pan, pour the honey-herb mixture over them, and toss until everything is evenly coated.
Look for: everything is evenly coated
Tap card to mark done - 05
Spread ingredients into a single layer
Spread ingredients into a single layer, ensuring chicken pieces are not overlapping.
Tap card to mark done - 06
Roast for 22 to 25 minutes until…
Roast for 22 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender with golden edges.
Look for: the chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender with golden edges
Tap card to mark done - 07
Remove from the oven
Remove from the oven, rest for 2 minutes, and serve warm.
Allow: 2 minutes
Tap card to mark done
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