Chicken with Honey Lemon Butter
and roasted potatoes and parsnips / arugula salad
The underappreciated parsnip feels like the carrot's more sophisticated cousin. We love their earthy-sweet flavor in this seasonal favorite. This dish is simple to put together, but still elegant enough to serve to guests.
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)
Prep
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Garlic / Shallots - Prep as directed and combine. (Can be done up to 3 days ahead)
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Parsnips - Prep as directed. (Can be done up to 3 days ahead).
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Chicken - Season with salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
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Potatoes - Prep as directed.
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Make sauce - Combine garlic, shallots, honey, Dijon, 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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Make
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Heat oven to 400F / 204C degrees.
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Toss parsnips and potatoes with olive oil (portion for parsnips and potatoes) and thyme and spread out onto a sheet pan. Sprinkle generously with some salt and pepper. Roast on the top oven rack for 25 to 30 minutes.
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Heat a skillet over medium-high heat. Add cooking 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.
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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 some salt and pepper.
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While chicken is baking, whisk together lemon juice (portion for salad), Dijon, honey, and olive oil (portion for salad). Season to taste with some salt and pepper. When chicken and vegetables are nearly done, toss arugula with dressing.
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Serve chicken with roasted vegetables and arugula salad on the side. Enjoy!
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