Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb (450g) baby potatoes, halved or quartered
  • 2 cups (300g) carrots, sliced into thick rounds
  • 3 tbsp (42g) olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 tsp (2g) dried oregano
  • ⅓ cup (113g) honey
  • 3 tbsp (45ml) soy sauce
  • 3 cloves (15g) garlic, finely minced
  • 1 tbsp (15ml) lemon juice
  • ½ tsp (2g) ground ginger

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper to ensure a non-stick surface and eliminate scrubbing.
  2. In a large bowl, toss the cubed chicken, halved potatoes, and carrots with olive oil, salt, pepper, and oregano.
  3. Spread the mixture across the pan. Ensure no pieces are touching; if the pan is too full, use two sheets to avoid steaming.
  4. Slide the pan into the center rack and roast for 15-18 minutes, until the potatoes are golden-brown on the bottom and the chicken is opaque.
  5. While the pan roasts, whisk together the honey, soy sauce, minced garlic, lemon juice, and ginger in a small bowl.
  6. Remove the pan from the oven. Drizzle the glaze evenly over the chicken and vegetables, using tongs to toss everything until coated.