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One Pan Roasted Chicken, Broccoli and Potatoes

Author: Anita's Table Talk


  • 4 boneless skinless chicken breasts
  • 2 cups quartered small red or yellow potatoes (don't peel)
  • 3 cups broccoli florets
  • 4 Tablespoons olive oil, divided
  • 2 Tablespoons butter, melted
  • ½ medium lemon, juiced
  • 2 Tablespoons honey
  • 1 Tablespoon brown sugar
  • 1 Tablespoon Dijon mustard
  • 3-4 cloves garlic, minced (or up to 2 teaspoons garlic powder)
  • 1 teaspoon Italian seasoning
  • 1 1/2 teaspoons seasoning salt, divided
  • nonstick cooking spray


  • PREHEAT oven to 400 degrees.
  • LINE a baking sheet with parchment paper or foil. If using foil, spray foil evenly with nonstick cooking spray.
  • In a small bowl, WHISK 2 Tablespoons olive oil, melted butter, lemon juice, honey, brown sugar, mustard, garlic, Italian seasoning, and 1 teaspoon seasoning salt. Set aside.
  • RESERVE 1/4 cup of the honey-garlic sauce for later use.
  • PLACE the diced potatoes onto the baking sheet and DRIZZLE potatoes with 1 Tablespoon of olive oil. SPRINKLE potatoes with remaining 1/2 teaspoon seasoning salt.
  • STIR gently to evenly coat. ARRANGE potatoes in a single layer on one side of the baking sheet.
  • PLACE chicken on the other side of the baking sheet. BRUSH remaining honey-garlic sauce over the chicken pieces.
  • BAKE in the oven for 30 minutes.
  • While the potatoes and chicken are baking, In a medium bowl, COMBINE 1 Tablespoon of olive oil with the reserved honey garlic sauce and broccoli, stirring to COAT evenly.
  • After chicken has cooked for 30 minutes, REMOVE from oven and carefully STIR broccoli in with the potatoes.
  • RETURN to the oven, BAKE an additional 10-15 minutes or until the chicken is no longer pink and the potatoes are tender. If potatoes are not tender, REMOVE chicken to a plate, and continue to BAKE potatoes until done.