Honey Garlic Dijon Chicken

2 tablespoons olive oil, divided

3 tablespoons honey

1 tablespoon Dijon mustard

3 cloves garlic, minced

½ teaspoon dried oregano

½ teaspoon dried basil

1⁄2 tsp Kosher salt plus more to taste

1⁄4 tsp freshly ground black pepper, to taste

16 ounces baby red potatoes, halved

4 boneless,skinless chicken breasts,56 oz each, pounded to even thickness if necessary so

that they cook evenly

20 ounces broccoli florets

1. Whisk together 1 Tbsp of the olive oil with the honey, Dijon, garlic, oregano, basil, salt, and

pepper.

2. Reserve half of the sauce for later, then marinate the chicken in the rest of the sauce for an

hour.

3. Preheat the oven to 400F.

4. Toss the potatoes with the second Tbsp of olive oil and a pinch of salt. Place them on a

foillined half sheet pan and lay the chicken breasts on top. Add the broccoli to the pan, then

drizzle the reserved sauce over top.

5. Bake 35 minutes or until the chicken is cooked through and the potatoes are tender.

*If you prefer your broccoli to still have some crispness to it, don’t add the broccoli to the pan

until 15 minutes into the cooking time.

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