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

Active: 20 min Total: 40 min

Chicken and roasted vegetables are a classic combination. We make it extra special with this honey lemon butter that offers a succulent finish. Paired with a bright arugula salad, you have a lovely balanced dinner. Our vegetarians will be enjoying these flavors with farro and chickpeas.

Ingredients

Servings:
4
Metric
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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

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

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Make

  1. Preheat oven to 400F (204C) degrees.
  2. Toss parsnips and potatoes with olive oil and thyme and spread out onto a sheet pan. Sprinkle generously with salt and pepper. Roast in the top rack of your oven for 25 to 30 minutes.
  3. Heat a skillet over medium-high heat. Add oil and then 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 parnsips and potatoes will give them extra flavor.
  4. Pour butter mixture over chicken, add in 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 salt and pepper.
  5. While chicken is baking, whisk together lemon juice, Dijon, honey, and olive oil. Season to taste with salt and pepper. Toss with arugula and enjoy with roasted chicken and vegetables.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (55)
Gluten-free (5)
Paleo (2)
Vegetarian (5)

30 reviews

This is definitely my favorite Cook Smarts meal. It's a regular on our menu.

By: Aishah
Posted: Jan 06, 2015
Diet: Original
0 Helpful

The chicken part wasn't that good. I'd use chicken breast next time. The roasted veggies were delicious!

By: Jenise
Posted: Apr 08, 2014
Diet: Original
0 Helpful

Used chicken breasts instead, which made it harder to know when to stop searing, but worked out just right! The potatoes and carrots (my parsnips were no good by the time this recipe rolled around) were to die for. Also loved the dressing for the salad.

By: Sidney
Posted: Feb 14, 2014
Diet: Original
0 Helpful

Another hit! So I made one adjustment.... I used maple syrup in place of honey, we ran out so I improvised, I think this was a fantastic sub. My only complaint might be that this meal made A LOT of dishes.... win some lose some.

By: Olivia
Posted: Feb 12, 2014
Diet: Gluten-free
0 Helpful

We LOVED this! Will definitely make again. If we make it again, we'll probably cut back quite a bit on the honey, and instead of all butter we'll use half butter half oil and a bit less total.

By: Cara
Posted: Feb 10, 2014
Diet: Vegetarian
0 Helpful

Delicious. The roasted Veggies were incredible, we added carrots and sweet potato, amazing.

By: Ryan
Posted: Feb 09, 2014
Diet: Original
0 Helpful