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

Active: 20 min Total: 40 min
It's no surprise that this was one of our winter favorites. Even though it's spring, these ingredients are available year round and this is an easy dish for a weeknight or even company. Our vegetarians will be enjoying these flavors with farro and chickpeas.


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)


  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, Dijon, lemon juice, and butter in a small microwave-safe bowl. Microwave for ~1 minute, until butter is melted.

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  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 parsnips 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.



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