Sunday Supper, All on One Pan: A Meal Worth Gathering Around

Sunday dinner has always had a way of bringing people to the table. Growing up, I remember meals that seemed to take all afternoon to prepare, with pots bubbling on the stove, something baking in the oven, and enough food to feed a small army.

These days, I still love a good Sunday supper. I just don’t necessarily want to spend my entire Sunday afternoon cooking it.

Between church, family activities, and trying to enjoy a little downtime before Monday comes knocking, sometimes the best meal is one that doesn’t require every pot and pan in the kitchen.

And that’s where the humble sheet pan earns its place at the Sunday dinner table.

There’s no rule that says a delicious, home-cooked meal has to be complicated. In fact, some of my favorite dinners are the ones that require very little effort but taste like I spent hours in the kitchen.

This Honey Garlic Chicken and Roasted Vegetables recipe is one of those meals. It’s hearty, colorful, full of flavor, and practically cooks itself. The chicken comes out tender with a sweet and savory glaze, while the potatoes and vegetables roast to golden perfection.

Best of all? Cleanup is almost as easy as the cooking.

Now, that’s my kind of Sunday dinner.

Sunday Sheet Pan Honey Garlic Chicken and Vegetables

Prep Time: 15 minutes
Cook Time: 35–45 minutes
Servings: 4–6

Ingredients

• 6 boneless, skinless chicken thighs
• 1½ pounds baby potatoes, halved
• 3 medium carrots, peeled and sliced into thick pieces
• 2 cups broccoli florets
• 3 tablespoons olive oil, divided
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley, optional

Instructions

1. Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper for easier cleanup.
2. Toss the potatoes and carrots with 2 tablespoons olive oil, smoked paprika, Italian seasoning, salt, and pepper. Spread them on the baking sheet and roast for 15 minutes.
3. Meanwhile, whisk together the honey, soy sauce, garlic, and remaining tablespoon of olive oil.
4. Remove the pan from the oven. Move the vegetables around to make room for the chicken. Add the chicken thighs and brush generously with the honey garlic mixture.
5. Return to the oven and roast for 15 minutes.
6. Add the broccoli, tossing it lightly in the pan juices. Continue roasting for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
7. Sprinkle with fresh parsley and serve warm.

A Little Sunday Supper Advice

Want to make it feel a little more like a traditional Southern Sunday dinner? Add a basket of warm rolls or homemade biscuits, pour everyone a glass of sweet tea, and call the family to the table.

And if you’re lucky enough to have leftovers, you’ve already got Monday’s lunch handled.

Because at the end of the day, Sunday dinner isn’t about how many dishes we prepare or how long we spend standing over the stove.

It’s about making time to sit down together, share a good meal, and enjoy the people gathered around our table.

And if we can do all that with just one pan to wash afterward?

Well, I’d say that’s a Sunday well spent.