Honey Garlic Chicken Sheet Pan

This recipe was originally featured on Damn Delicious.

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes

Ingredients:

• 3 Tbsp olive oil, divided
• 2 Tbsp unsalted butter, melted
• 2 Tbsp honey
• 2 Tbsp brown sugar
• 1 Tbsp Dijon mustard
• 3 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt & pepper, to taste
• 1 lb baby red potatoes, halved
• 4 boneless, skinless chicken breasts
• 24 oz broccoli florets (1-2 heads cut into florets)
• Dried parsley (garnish)

Instructions:

1. Preheat oven to 400°F. Spray a large baking sheet with nonstick spray or oil.
2. In a small bowl, whisk together 2 Tbsp olive oil, honey, brown sugar, Dijon mustard, garlic, oregano, and basil; season with salt and pepper. Set aside.
3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 Tbsp olive oil and season with salt and pepper, to taste. Add chicken in a single layer, and brush each chicken breast with honey mixture.
4. Place into oven and roast until chicken is completely cooked through, reaching an internal temperature of 165°, about 25-30 minutes. Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes until caramelized and slightly charred.
5. Serve immediately, garnished with parsley, if desired.

Tips & Tricks:

• If you are able to coat each chicken breast with the honey garlic mixture and still have some leftover, I save that extra until I add the broccoli to the sheet pan then drizzle it over.
• I recommend using a Bluetooth meat thermometer inserted into the center of a chicken breast so you can be certain your chicken is cooked through. If you have larger chicken breasts it will help you adjust your cooking time and when you should add the broccoli.