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Roasted Honey Garlic Chicken with potatoes and broccoli Recipe

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This recipe for Roasted Honey Garlic Chicken with potatoes and broccoli, by , is from The Burris Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lori Lynch


3 T Olive Oil
2 T unsalted butter, melted
2 T honey
2 T brown sugar
1 T Dijon mustard
3 cloves garlic, minced
1/2 t dried oregano
1/2 t dried basil
Kosher salt and freshly ground black pepper, to taste
16 ounces baby red potatoes, halved
4 boneless, skinless chicken breasts
24 ounces broccoli florets
2T chopped fresh parsley leaves (optional)

Preheat oven to 400.

Lightly oil a baking sheet or coat with nonstick spray

In a small bowl, whisk together 2 T olivie oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; 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. Add chicken in a single layer and brush each chicken breast with honey mixture.

Place into oven and roast until the chicken is completed cooked through, reaching an internal temperature of 165, about 25-30 minutes. Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until Carmel iced and slightly charred.

Serve immediately, garnished with parsley if desired.

Personal Notes:
Personal Notes:
This recipe is so easy to make! Easy to clean up too! Layer the potatoes, throw the raw chicken on top of the potatoes, brush chicken with honey sauce, bake and add broccoli last 10 minutes in the same pan. Delicious and very easy! I usually double the recipe to take leftovers for lunch. Enjoy!




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