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Preheat the oven to 425°F. Line a large baking sheet with foil. Add the potatoes to the sheet pan then drizzle with olive oil and sprinkle with salt and chopped garlic. Toss well to coat then roast in the preheated oven for 15-18 minutes, until the potatoes start to turn slightly golden brown.
While the potatoes are roasting, mix together the honey and mustard in a small bowl.
Remove the potatoes from the oven and add the broccoli florets. Toss well to combine then push the veggies to ⅔ of the pan, leaving enough room for the chicken tenders.
Place the chicken tenders in a row or two on the sheet pan (it's okay if they're touching).
Brush the honey mustard mixture on top of the chicken. Generously sprinkle the Everything bagel seasoning on top of each chicken breast to coat them fully.
Bake everything for 15-18 minutes or until the potatoes are crispy and the chicken reaches an internal temperature of 165°F.
Mix together more honey and mustard and drizzle over the veggies if desired. Serve right away or store in an air tight container for up to 4 days in the fridge.