Ingredients
- 3 tbsps Olive Oil divided
- 2 tbsps Butter melted
- 2 tbsps Honey
- 2 tbsps Brown Sugar
- 1 tbsp Dijon Mustard
- 3 cloves Garlic minced
- 1⁄2 tsp Dried Oregano
- 1⁄2 tsp Dried Basil
- Salt & Pepper to taste
- 10 ozs Baby Red Potatoes halved
- 4 Chicken Breast
- 2 1⁄2 cups Broccoli florets
- 2 tbsps Fresh Parsley chopped
Instructions
Cut potatoes into 1″ to 1 1/2″ pieces. Place them in a large pot half full with warm water. Bring Potatoes to a boil and cook for 7 to 9 minutes (they should be almos cooked). Drain, cover to keep warm, and set aside.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
Serve immediately, garnished with parsley, if desired.
Source: https://damndelicious.net/2015/06/27/one-pan-honey-garlic-chicken-and-veggies/
