One Pan Honey Garlic Chicken and Veggies

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 16 oz Baby red potatoes
  • 1/2 tsp Basil, dried
  • 24 oz Broccoli florets
  • 3 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Honey

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

Found on damndelicious.net

Description

Ingredients

• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste
• 16 ounces baby red potatoes, halved
• 4 boneless, skinless chicken breasts
• 24 ounces broccoli florets*
• 2 tablespoons chopped fresh parsley leaves

Directions

• 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.