4 Servings Prep: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes
3 tbsp olive oil
2 tbsp unsalted butter, melted
2 tbsp honey
2 tbsp brown sugar **next time I’ll use less
1 tbsp Dijon mustard
3 cloves of garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
Salt & Pepper, to taste
16 oz baby red potatoes, I just used the entire bag that I bought
4 boneless, skinless chicken breasts, I should have used smaller ones because no one could finish the giant pieces I used
24 oz broccoli florets
- Preheat oven to 400 F. Lightly oil a baking sheet or coat with nonstick spray. **I should have used nonstick spray because I used too much oil but I don’t think it ruined anything
- In a bowl, whisk together 2 tbsp of olive oil, butter (melted), honey, brown sugar, Dijon, garlic, oregano, basil; season with salt & pepper to your liking.
- Place potatoes in a single layer onto the prepared baking sheet. Drizzle 1 tbsp olive oil onto the potatoes and season with salt & pepper. Add chicken in a single layer and brush chicken with the mixture with the bowl.
- Place into oven and roast until the chicken is at 165 F, internally (about 25-30 minutes). Stir in the broccoli in the last 10 minutes of cooking time (at 15-20 minutes).
- Broil for 2-3 minutes.
recipe from Damn Delicious