Ingredients
- 4 TB Olive oil
- 1 TB Dijon mustard
- 2 TB Honey
- 2 TB Brown sugar
- 1/2 Tsp Oregano, dried
- 1/2 Tsp Basil, dried
- 1 TB Garlic powder
- Freshly ground salt and pepper
- 16 oz baby potatoes/halved
- 1 head broccoli, cut into small florets
- 4 chicken breasts, boneless skinless
Preheat oven to 400 degrees F.
In a small bowl whisk together 3 tablespoons olive oil, honey, brown sugar, oregano, basil, garlic powder, salt and pepper until blended. Placed chicken breasts in bowl and let marinate 1-3 hours.
Place potatoes on baking sheet in a single layer. Drizzle with the remaining olive oil. Place chicken and all marinade over the potatoes in another layer. Place tray in oven and cook for 25-30 minutes or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
Place broccoli in steamer and cook 3-5 minutes. This allows the broccoli to cook about half of the way before being added to the pan.
Add broccoli to pan in the last 10 minutes of cooking time. Then broil for 2-3 minutes or until caramelized and slightly charred.
THE KITCHEN TABLE 