YIELD: 4 SERVINGS
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
*24 ounces broccoli florets is equal to about 5 cups.
*Cooking time will vary depending on the size and thickness of the potatoes.
- 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.
- Visit One Pan Honey Garlic Chicken and Veggies @ damndelicious.net for full directions.