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Week of 11/5/18

Chicken with Honey Lemon Butter
and roasted potatoes and parsnips / arugula salad

Active: 30 min Total: 40 min
Original GF Paleo Vegetarian
Chicken with Honey Lemon Butter
Our Cook Smarts community loves this honey lemon butter and it's been a favorite since 2014. We pour it over pan seared chicken thighs and finish up the cooking in the oven with roasted potatoes and parsnips. Served with a bright arugula salad - this is the perfect meal for a chilly day at home and dressed up enough for dinnertime guests, too!
Tags
Feeds a Crowd
Proteins
Chicken, non-ground
Cuisines
European - French
Save recipe
105

Ingredients

Metric
Servings:
4
Roasted Potatoes and Parsnips:
  • Parsnips - 2 , chopped
  • Potatoes, russet - 2 , peeled and chopped
  • Oil, olive - 1 Tbsp + 1 Tbsp
  • Thyme leaves - 1 tsp + 1 tsp
Chicken with Honey Lemon Butter:
  • Garlic - 2 cloves , minced
  • Shallots - 1 bulb , minced
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Honey - 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1 Tbsp
  • Butter - 3 Tbsp
  • Oil, cooking - 1 Tbsp
  • Thyme sprigs - 3 to 4
Arugula Salad:
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Arugula - 6 oz (or use your favorite salad greens)

Prep

  1. Garlic / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Parsnips - Prep as directed. (Can be done up to 3 days ahead).
  3. Chicken - Season with some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)
  4. Potatoes - Prep as directed.
  5. Make sauce - Combine garlic, shallots, honey (portion for chicken), Dijon (portion for chicken), lemon juice (portion for chicken), and butter in a small microwave-safe bowl. Microwave for ~1 minute, until butter is melted.

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Make

  1. Heat oven to 400F / 204C degrees.
  2. Toss parsnips with first part of olive oil and first part of thyme leaves (portions for parsnips / potatoes) and spread out onto a sheet pan. Sprinkle generously with some salt and pepper. Roast in the top rack of your oven for 10 minutes to get them started before adding potatoes.
  3. Toss potatoes with second part of olive oil and second part of thyme leaves (portions for parsnips / potatoes) and season with some salt and pepper. Add to parsnips, stirring everything to combine. Return pan to oven and continue roasting until parsnips and potatoes are tender, 25 to 30 minutes more.
  4. Once potatoes and parsnips are in the oven, heat a skillet with cooking oil over medium-high heat.
  5. Add chicken to heated oil. Sear until golden brown, 2 to 3 minutes on each side. Transfer chicken to your sheet pan of vegetables that have been roasting. (Cooking chicken over the parsnips and potatoes will give them extra flavor.)
  6. Pour butter mixture over chicken, top with thyme sprigs, and then roast in the oven for 15 to 25 minutes, until chicken reaches 165F / 74C degrees. (Chicken and vegetables should finish around the same time.) Season with some salt and pepper.
  7. While chicken is baking, whisk together lemon juice (portion for salad), Dijon (portion for salad), honey (portion for salad), and olive oil (portion for salad). Season to taste with some salt and pepper. Toss with arugula.
  8. Enjoy roasted chicken and vegetables with salad on the side.

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