INGREDIENTS

Glaze

• 2 Tablespoons olive oil
• 2 Tablespoons unsalted butter, melted
• 2 Tablespoons honey
• 2 Tablespoons brown sugar
• 1 Tablespoon Dijon mustard
• 1 1/2 teaspoons minced garlic (about 3 cloves)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper, to taste

Other Ingredients

• 4 large boneless, skinless chicken breasts
• 16 ounces red potatoes, cut into 1-inch pieces (about 3 medium red potatoes, or 3 cups cubed)
• 1 tablespoon olive oil
• salt and pepper, to taste
• 12 ounces green beans
• 2 Tablespoons chopped fresh parsley leaves, optional

INSTRUCTIONS

Preheat oven to 400 degrees Fahrenheit. Lightly grease a rimmed baking sheet with nonstick cooking spray. (Sometimes I cover my pan with foil and spray that for easy cleanup.)

In a small bowl, whisk together the glaze ingredients; season with salt and pepper, to taste. Set aside.

Place potatoes in a single layer onto half of the prepared baking sheet. Drizzle with 1 Tablespoon olive oil and season with salt and pepper, to taste.

Add chicken in a single layer on the other half of the baking sheet; season with salt and pepper. Spoon half of the glaze mixture over the top of the chicken breasts. (Do not contaminate the remaining glaze with the raw chicken - divide it into two bowls if you have to.)

Place tray into oven and roast for 20 minutes. Then stir in green beans and remaining glaze with the potatoes. Mix together. Move rack in oven up to the top shelf. Return tray to oven and broil about 5-10 minutes, or until everything is caramelized and slightly charred, the potatoes are fork tender, and the chicken reaches 165 degrees Fahrenheit. Serve garnished with parsley, if desired.