Description
A quick and easy sheet pan dinner with chicken, potatoes, and broccoli coated in a sweet and savory honey garlic sauce.
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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
- 16 ounces baby red potatoes, halved
- 4 boneless, skinless chicken breasts
- 24 ounces broccoli florets
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C) and grease a baking sheet.
- Whisk butter, honey, brown sugar, mustard, garlic, oregano, basil, salt, and pepper.
- Toss potatoes with 1 tablespoon olive oil, salt, and pepper; roast 15 minutes.
- Add chicken to pan and brush with sauce.
- Toss broccoli with remaining olive oil and add to pan.
- Brush remaining sauce over everything.
- Bake 20–25 minutes until chicken is cooked through.
- Garnish with parsley and serve warm.
Notes
- Cut potatoes evenly for consistent cooking.
- Use a meat thermometer for perfectly cooked chicken.
- Don’t overcrowd the pan for better roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes