Chicken with Honey Lemon Butter
with roasted potatoes & parsnips and arugula salad
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
- 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
- Chicken - Season with salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
- Garlic / Shallots - Prep as directed. (Can be done up to 3 days ahead)
- Parsnips - Prep as directed. (Can be done up to 3 days ahead).
- Potatoes - Prep as directed.
- 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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Preheat oven to 400F (204C) degrees.
- 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.
- 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.
- 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.
- 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
Reviews
Ratings
32 reviews
Yum! Surprisingly fancy and fit for guests. A lot of prep, so I might save these for a special occasion. We also LOVE parsnips so I might double the parsnips and halve the potatoes next time.
0 HelpfulThe chicken part wasn't that good. I'd use chicken breast next time. The roasted veggies were delicious!
0 HelpfulUsed 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.
0 HelpfulAnother 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.
0 Helpful