Chicken with Honey Lemon Butter
and roasted potatoes and parsnips / arugula salad
It's no surprise that this was one of our winter favorites back in 2014. These winter-friendly ingredients come together fast for an easy dish that is impressive enough to serve company.
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. (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 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 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.
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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.
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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 salt and pepper.
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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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