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

Active: 30 Total: 45

This sheet pan meal with chicken and vegetables gets an extra boost of flavor from honey lemon butter drizzled over everything. This meal was last featured in 2020.



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)
Roasted Potatoes and Parsnips:
  • Parsnips - 2 , chopped
  • Potatoes, russet - 2 , peeled and chopped
  • Oil, olive - 1 Tbsp + 1 Tbsp
  • Thyme, fresh - 1 tsp + 1 tsp (sub dried)


  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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  1. Heat oven to 400F / 204C degrees.

  2. 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.

  3. 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.

  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 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.)

  7. 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.

  8. Enjoy roasted chicken and vegetables with salad on the side.



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