One Pan Honey Garlic Chicken and Veggies
User Reviews
5.0
87 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
One Pan Honey Garlic Chicken and Veggies
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Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan! EASY!
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Ingredients
- 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
- ½ teaspoon dried oregano
- ½ 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
Instructions
- 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.
- Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 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.
Notes
- *24 ounces broccoli florets is equal to about 5 cups.
- *24 ounces broccoli florets is equal to about 5 cups.
- *Cooking time will vary depending on the size and thickness of the potatoes.
- *Cooking time will vary depending on the size and thickness of the potatoes.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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