Easy Eats – One Pan Honey Garlic Chicken & Veggies
Ingredients
3 TB olive oil, divided
2 TB unsalted butter, melted
2 TB honey
2 TB brown sugar
1 TB Dijon mustard
3 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
salt and pepper, to taste
16 oz baby red potatoes, halved
4 boneless, skinless chicken breasts
24 oz broccoli florets*
2 TB chopped fresh parsley
Directions
Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together 2 TB 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 baking sheet. Drizzle with remaining 1 TB 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 in oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees, 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.
