• 4 large potatoes diced
• 4 chicken breasts
• 1 bag broccoli, defrosted and patted dry
• 6 Tbsp oil
• 4 Tbsp honey
• 4 Tbsp brown sugar
• 2 Tbsp mustard
• 1 ½ Tbsp crushed garlic
• 1 tsp parsley flakes
• Salt and pepper to taste

1. Preheat oven to 200 C (400 F). Line a cookie sheet.
2. In a small bowl, whisk 4 Tbsp oil, honey, sugar, mustard, garlic, and parsley flakes. Divide sauce in half and set aside.
3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Toss to coat evenly.
4. Place chicken over the potatoes in a single layer and brush each chicken breast, using half of the honey mixture.
5. Cover tightly, and bake for 20 - 25 minutes, until chicken is cooked through. 
6. Add broccoli, and rest of the sauce. Bake another 15 - 20 minutes covered. 

Tip: For crispy potatoes, uncover the pan and put your oven on broil during the last 3 - 5 minutes of cooking

‍