Description
A simple and flavorful one pan dish combining chicken breasts, vibrant broccoli, and red potatoes, all baked together with a sweet and zesty garlic honey sauce.
Ingredients
- 4 boneless skinless chicken breasts
- 16 oz red potatoes, quartered
- 24 oz broccoli florets
- 4 tablespoons olive oil, divided
- 2 tablespoons 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
- Garlic powder, salt, and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 400 degrees.
- Line a baking sheet with foil and spray it with non-stick cooking spray.
- Whisk together 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, oregano, basil, and a dash of salt and pepper; set aside.
- Place the quartered potatoes on the lined baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and a sprinkle of garlic powder. Toss to coat.
- Brush both sides of the chicken breasts with the prepared honey garlic sauce and lay them on the baking sheet.
- Bake in the preheated oven for 30 minutes.
- Mix 1 tablespoon of olive oil with the reserved honey garlic sauce and toss in the broccoli to lightly coat.
- Remove the baking sheet from the oven and pour the coated broccoli on top of the potatoes. Use a large spoon to gently mix the broccoli and potatoes together.
- Return the baking sheet to the oven and bake for an additional 15 minutes or until the chicken is no longer pink, and the potatoes are fork-tender.
- Broil for 3 to 4 minutes to caramelize the dish slightly.
Notes
For best results, ensure chicken breasts are of even thickness for uniform cooking. Consider marinating the chicken for deeper flavor.
