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Listed in: Main Dishes: Poultry / Chicken
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
Kosher salt and freshly ground black pepper, to taste
16 ounces baby red potatoes, halved
4 boneless, skinless chicken breasts Coupons
24 ounces broccoli florets*
2 tablespoons chopped fresh parsley leaves
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Whisk 2 tablespoons olive oil with remaining 7 ingredients; Season with salt and pepper, to taste and 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.
4. Add chicken in a single layer and brush each chicken breast with honey mixture.
5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
6. Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
7. Garnish with parsley, if desired.
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Recipe Cloud Tags:- basil
- nonstick
- unsalted
- drizzle
- caramelized
- teaspoon
- oregano
- ounces
- olive
- minced
- broccoli
- mustard
- honey
- potatoes
- internal
- degrees
- brown
- tablespoons
- breasts
- black
