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

Name: Chicken with Honey Lemon Butter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Parsnips, chopped; 2 Potatoes, russet, peeled and chopped; 1 Tbsp + 1 Tbsp Oil, olive; 1 tsp + 1 tsp Thyme leaves; 2 cloves Garlic, minced; 1 bulb Shallots, minced; 1 1/2 lbs Chicken thighs, boneless and skinless; 2 Tbsp Honey; 1 tsp Mustard, Dijon; 1 Tbsp Lemon juice; 3 Tbsp Butter; 1 Tbsp Oil, cooking; 3 to 4 Thyme sprigs; 1 Tbsp Lemon juice; 1 tsp Mustard, Dijon; 1 1/2 tsp Honey; 2 Tbsp Oil, olive; 6 oz Arugula (or use your favorite salad greens)

Active: 20 min Total: 40 min

Original

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.

Proteins

Chicken, non-ground

Cuisines

American

Ingredients

Metric

Servings:

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)

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

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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 parsnips 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.

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