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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | olive oil | 2 | tablespoons | unsalted butter, melted | 2 | tablespoon | honey | 2 | tablespoon | brown sugar | 1 | tablespoon | Dijon Mustard | 3 | cloves | garlic minced | 1/2 | teaspoon | dried oregano | 1/2 | teaspoon | dried basil | | dash | kosher salt or to taste | | dash | black pepper, to taste | 16 | ounces | baby Red Potatoes, halved | 5 | cup, chopped | broccoli florets | 4 | breasts, bone removed | Boneless Skinless Chicken Breast | 2 | tablespoon | fresh flat-leaf parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. | | 2 | 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. | | 3 | 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. Top with chicken in a single layer and brush each chicken breast with honey mixture. | | 4 | 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. | | 5 | Serve immediately, garnished with parsley, if desired. |
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