Honey Garlic Chicken Veggie: 7 Irresistible Flavors

A simple, wholesome one-pan recipe featuring tender honey garlic chicken breasts roasted alongside baby red potatoes and fresh broccoli florets.

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Preheat your oven to 400°F (200°C). Lightly oil a baking sheet or coat it with nonstick cooking spray to prevent sticking.
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.
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.
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.
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.
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.
Remove from oven, garnish with chopped fresh parsley, and serve immediately for a warm, satisfying meal.