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Roasted Honey Dijon Garlic Chicken with Vegetables


  • 3 tbsp olive oil divided
  • 2 tbsp unsalted butter melted
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 3 cloves garlic minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 cups baby red potatoes halved
  • 4 - 5 boneless skinless chicken breasts
  • 3 cups fresh broccoli florets
  • 2 cups fresh green beans trimmed
  • salt and pepper to taste


  • Preheat oven to 400 degrees and spray a baking sheet with nonstick spray.
  • In a small bowl, whisk together 2 tablespoons olive 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 on the baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste.
  • Place chicken on top of potatoes and brush each chicken breast with honey mixture.
  • Place into oven and roast until the chicken is completely cooked through and the potatoes are nearly done about 25-30 minutes.
  • Stir in broccoli and green beans during the last 10 minutes of cooking time. Cook until tender-crisp and cooked through.