Chicken with Honey Lemon Butter
with roasted potatoes and parsnips / arugula salad
Ingredients
- Parsnips - 2 , chopped
- Potatoes, russet - 2, peeled and chopped
- Oil, olive - 1 Tbsp + 1 Tbsp
- Thyme leaves - 1 tsp + 1 tsp
- 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
- 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)
Nutrition Facts
Prep
- Garlic / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
- Parsnips - Prep as directed. (Can be done up to 3 days ahead).
- Chicken - Season with some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)
- Potatoes - Prep as directed.
- 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
- Heat oven to 400F / 204C degrees.
- Toss parsnips with first part of olive oil and first part of thyme leaves (portions for potatoes / parsnips) 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.
- Toss potatoes with second part of olive oil and second part of thyme leaves (portions for potatoes / parsnips) 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.
- Once potatoes and parsnips are in the oven, heat a skillet with cooking oil over medium-high heat.
- 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.)
- Pour butter mixture over chicken and top with thyme sprigs. Season with some salt and pepper. Roast in the oven for 15 to 25 minutes, until chicken reaches 165F / 74C degrees. (Chicken and vegetables should finish around the same time, but take the chicken out if it finishes before the vegetables.)
- Just before serving, whisk together lemon juice (portion for salad), mustard (portion for salad), honey (portion for salad), and olive oil (portion for salad). Season to taste with some salt and pepper. Toss with arugula.
- Enjoy roasted chicken and vegetables with salad on the side.
Nutrition Facts
Reviews
Ratings
Most Helpful
Really great! I upped the ratio of parsnips to potato because I love parsnips and used bone-in leg quarters. I just put everything on the sheet pan at the same time for about 40 minutes.
1 Helpful44 reviews
We eat this meal probably twice a month. Definitely use dark meat as I tried with breast and it wasn't as good. We also use bone in chicken and just cook a little longer depending on cost. We roast asparagus or broccoli instead of salad.
0 HelpfulI loved this. It was very easy and tastes great. I used chicken breast because my husband doesn’t like thighs. I have been watching my salt intake so I used very little to no salt and used Mrs Dash Garlic & Herb seasoning on the vegetables and chicken. This is my first time tasting parsnips. They are great. I will use more next time.
0 HelpfulThis was very good, but I felt like it needed more sauce. Maybe reserve some extra butter to brush/dip before serving. Subbed carrots for parsnips.
0 HelpfulMicrowaved sweet potatoes a few minutes before adding to sheet pan. Subbed sweets for parsnips.
0 Helpful