INGREDIENTS
4 boneless skinless chicken breasts
16 oz red potatoes quartered
24 oz broccoli florets
4 tbsp olive oil divided
2 tbsp butter melted
2 tbsp honey
2 tablespoons brown sugar
1 tbsp dijon mustard
3 cloves garlic minced
1/2 teaspoon dried oregano
1/2 tsp dried basil
garlic powder
salt and pepper
non-stick cooking spray
INSTRUCTIONS
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
Whisk together 2 tablespoons olive oil, melted butter, honey, brown sugar, mustard, garlic, oregano and basil, a dash of salt and pepper in a small bowl. Set aside.
Place the potatoes on the baking sheet and drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and garlic powder. (no need to measure, just sprinkle across the top)
Toss to coat and arrange in a single layer on one side of the baking sheet.
Reserve 1/4th cup of the honey garlic sauce for later use.
Lay your chicken on the other side and brush both sides with the remaining honey garlic sauce.
Bake in the oven for 30 minutes.
While the potatoes and chicken are baking, mix 1 tablespoon of olive oil with the 1/4th cup of the honey garlic sauce and toss to lightly coat the broccoli.
Remove the chicken and potatoes after 30 minutes and pour the broccoli on top of the potatoes. Using a large spoon, carefully mix the broccoli and potatoes together.
Bake for an additional 15 minutes or until the chicken is no longer pink, and the potatoes are fork-tender. (depending on the sizes of your chicken breasts, you may need to remove one or two before the potatoes are done)
After 15 minutes, turn the oven to broil and broil for 3 to 4 minutes or until things are a bit caramelized.