One Pan Honey Garlic Chicken and Vegetables

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1/2 tsp Basil, dried
  • 1 1/2 tsp Garlic
  • 12 oz Green beans, frozen
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 16 oz Red potatoes

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Honey

• Baking & Spices

  • 2 tbsp Brown sugar
  • 2 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

Found on dessertnowdinnerlater.com

Description

Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons unsalted butter, melted
• 2 Tablespoons honey
• 2 Tablespoons brown sugar
• 1 Tablespoon Dijon mustard
• 1½ teaspoons minced garlic (about 3 cloves)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• salt and pepper, to taste
• 4 boneless, skinless chicken breasts
• 16 ounces red potatoes, cut into 1-inch pieces (about 5-6 petite red potatoes or 3 regular red potatoes)
• 1 tablespoon olive oil
• salt and pepper, to taste
• 12 ounces frozen green beans (or 16 ounces fresh or frozen broccoli florets)
• 2 Tablespoons chopped fresh parsley leaves, optional

Directions

• Preheat oven to 400 degrees Fahrenheit. Lightly grease a baking sheet with nonstick cooking spray. (Sometimes I cover my pan with foil and spray that for easy cleanup.)
• In a small bowl, whisk together the glaze ingredients (except the chicken); season with salt and pepper, to taste. Set aside.
• Place potatoes in a single layer onto half of the prepared baking sheet. Drizzle with 1 Tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer on the other half of the baking sheet. Pour glaze mixture over the top of the chicken breasts.
• Place into oven and roast for 25 minutes. Stir in green beans with the potatoes allowing the glaze to mix into the vegetables.
• Return to oven and broil about 10 minutes, or until everything is caramelized and slightly charred, the potatoes are fork tender, and the chicken reaches 165 degrees Fahrenheit. Serve garnished with parsley, if desired.