Chicken with Honey Lemon Butter
with roasted potatoes & parsnips and arugula salad
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.
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, 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.
Nutrition Facts
Reviews
Ratings
28 reviews
I made the original version but with things I already had from other recipes during the week. I used four carrots instead of parsnips, Yukon Gold potatoes instead of Russet potatoes, and I put it over a bed of orzo which I cooked with the deglazed chicken drippings and water. (So, basically, I sort of made this one.)
0 HelpfulI did not make the salad but loved the chicken! Parnips, who knew!! guess Ms. Dang did.LOL
0 HelpfulChicken can sometimes be blah for me, but I LOVED this. Our favorite of the favorites this week. We'd never had parsnips before, but would eat them all the time if prepared like this! The arugula salad was a little boring -- the version paired with the pesto pasta was much better.
0 HelpfulThis was so delicious. I also added some double brie cheese to the salad as I happened to have some and it went really well. The only note I have on this one is to not melt the butter mixture in the microwave for a full minute. I meant to check it earlier but I got distracted and when it was finished it had spilt over... but still very delicious and one of my faves now.
0 Helpful