Description
A simple, wholesome one-pan recipe featuring tender honey garlic chicken breasts roasted alongside baby red potatoes and fresh broccoli florets. This dish combines savory herbs, a sweet honey glaze, and perfectly roasted vegetables for a delicious, family-friendly meal that’s quick to prepare and easy to clean up.
Ingredients
Scale
Honey Garlic Sauce
- 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)
Main Ingredients
- 16 ounces baby red potatoes (halved)
- 4 boneless, skinless chicken breasts
- 24 ounces broccoli florets
- 2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C). Lightly oil a baking sheet or coat it with nonstick cooking spray to prevent sticking.
- Make the honey garlic sauce: In a small bowl, whisk together 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, dried oregano, and dried basil. Season the mixture with kosher salt and freshly ground black pepper to taste. Set aside.
- Prepare the potatoes and chicken: Arrange the halved baby red potatoes in a single layer on the prepared baking sheet. Drizzle them with the remaining 1 tablespoon of olive oil and season with salt and pepper. Place the chicken breasts in a single layer on the baking sheet as well, and brush each piece generously with the prepared honey garlic sauce.
- Roast chicken and potatoes: Place the baking sheet in the oven and roast for about 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Add broccoli to bake: About 10 minutes before the chicken and potatoes finish cooking, stir the broccoli florets into the baking sheet, spreading them evenly around the other ingredients.
- Broil for caramelization: When cooking time is done, switch the oven to broil and cook the whole pan for an additional 2 to 3 minutes until the chicken glaze and vegetables become slightly caramelized and charred to enhance flavor.
- Garnish and serve: Remove from oven, garnish with chopped fresh parsley, and serve immediately for a warm, satisfying meal.
Notes
- This one-pan dish is designed for easy preparation and cleanup, ideal for weeknight dinners.
- Ensure chicken breasts reach an internal temperature of 165°F to ensure they are safely cooked.
- You can substitute broccoli with other quick-roasting vegetables like green beans or asparagus if preferred.
- The broiling step adds extra flavor with caramelization but can be skipped if desired for a softer finish.
- Use fresh parsley for garnish to add a bright, fresh finish and color contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 95 mg
