Ingredients 

4 chicken thighs

4 medium potatoes, peeled and quartered

1 head of broccoli, cut in florets

1 tablespoon chopped fresh parsley leaves

Toasted sesame seeds (optional)

For the sauce:

1/2 cup low sodium soy sauce

1/2 cup honey

3 cloves garlic, minced

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes (optional)

1/4 cup beef broth

Fresh ground black pepper

Directions

1. Preheat your oven to 400°F (200°C). In a large bowl, combine soy sauce, honey, garlic, basil, oregano, beef broth, red pepper flakes and pepper.

2. Sear chicken over medium heat in a skillet for 3 to 4 minutes on each side. Set aside.

3. Arrange chicken and potatoes in a baking dish. Drizzle with the honey garlic sauce and roast in the oven for 30 minutes, until the chicken is completely cooked through. Add broccoli florets and drizzle with the remaining honey garlic marinade about 15 minutes before the end of cooking time.

4. Serve chicken immediately with potatoes and broccoli, garnished with parsley and sprinkled with toasted sesame seeds, if desired.

Recipe adapted from EatingWell 101