Instructions

0. Oven Directions:

1. Preheat oven to 400°F/200°C. Lightly oil a baking sheet or line it with foil and mist with cooking spray.
2. In a small bowl, whisk together 4 tablespoons olive oil, honey, garlic, soy sauce, salt, and pepper. Combine the olive oil mixture and chicken in a resealable bag or other container or dish. Coat the chicken well, then let marinate while you prepare the potatoes and broccoli.
3. Rinse the potatoes and cut them into 1-inch cubes or pieces. Cut the broccoli florets into bite-size pieces. Place potatoes and broccoli in a single layer on the prepared baking sheet. Drizzle 1 to 1 1/2 tablespoons olive oil and season with salt and pepper. Stir around to coat, then return potatoes and broccoli to a single layer.
4. Place the chicken in a single layer over the potatoes and broccoli and pour the marinade mixture over all.
5. Cook in the preheated oven until the chicken is completely cooked through (internal temperature of 165°F/75°C) and potatoes are fork-tender, about 25-30 minutes. Then broil on high for 2-3 minutes, or until chicken is caramelized and veggies are slightly charred, or cooked to your liking.

0. Air Fryer Directions:

1. Make glaze and pour over chicken, and set aside to marinate while you prep the veggies.
2. Put veggies in basket and stir in 1-2 tablespoons of oil.
3. Place chicken over veggies and pour remaining glaze over chicken and veggies.
4. Air fry at 360˚F/180°C for 14 minutes, flipping chicken once and stirring vegetables midway. Remove chicken at internal temperature of 165°F/75°C, and tent chicken. Cook veggies for another 5-8 minutes at 350˚F/175˚C until they are done to your liking.