ONE-PAN HONEY GARLIC CHICKEN & VEGGIES

ONE-PAN HONEY GARLIC CHICKEN & VEGGIES
From Kristin Troyer

3 T. olive oil, divided
2 T. unsalted butter, melted
2 T. honey
2 T. brown sugar
1 T. Dijon mustard
3 cloves garlic, minced
1/2 t. dried oregano
1/2 t. dried basil
Kosher salt, freshly ground pepper, to taste
3 large red potatoes, cubed
4 boneless, skinless chicken breasts
1 bag frozen broccoli florets, thawed
2 T. chopped fresh parsley leaves (optional)

Preheat oven to 400 degrees.  Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together 2 T. 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 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.