We all love the ease of sheet pan dinners for quick weeknight meals. The chicken was tender and juicy and the garlic honey glaze with delicious. The potatoes and broccoli cook right alongside for a one pan meal. The addition of the Garlic Olive Oil seriously amps up the flavor.
3 T. Garlic Olive Oil, divided
2 T. unsalted butter, melted
2 T. honey
2 T. brown sugar
1 T. spicy brown mustard
3 cloves garlic, minced
2 t. Tuscan herb seasoning blend
kosher salt and freshly ground black pepper, to taste
4 cups halved baby red potatoes
3 - 4 boneless, skinless chicken breasts
4 cups broccoli florets
2 T. fresh chopped parsley
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with non-stick spray.
In a small bowl, whisk together 2 T. garlic olive oil, butter, honey, brown sugar, mustard, garlic, and seasoning blend. Season with salt and pepper to taste. Set aside.
Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 T. olive oil and season with salt and pepper to taste. Add chicken in a single layer and brush each chicken breast with half of the with honey mixture.
Place into oven and roast the chicken for 15 minutes. Remove from oven and brush with remaining honey mixture. Return to the oven and roast until the chicken is completely cooked through and reaches an internal temperature of 165 degrees F, about 15 - 18 minutes longer.
Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2 - 3 minutes, or until caramelized and slightly charred.
Serve immediately, garnished with parsley, if desired.
Adapted from www.damndelicious.net