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

Active: 20 minTotal: 40 min

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.


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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Garlic / Shallots - Prep as directed. (Can be done up to 3 days ahead)
  2. Parsnips - Prep as directed. (Can be done up to 3 days ahead).
  3. Chicken - Season with salt and pepper. Tenderize with a fork. (Can be done up to 1 day 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.


  1. Heat 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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This meal has 50 reviews

Good meal

By: Nienke
Posted: Jan 03, 2018
Diet: Original

This was really good and pretty easy! Haven't made parsnips before but they were delicious so will definitely be doing them again. It was a pretty quick and easy meal and I liked that for the most part it didn't create much dishes. Will probably put this into my dinner rotation schedule!

By: Caitlin
Posted: Dec 01, 2017
Diet: Original

Tasty and Easy! I skipped searing the chicken to simplify and just baked it for 25 minutes and it was great. I also served with Mashed Potatoes vs Roasted Potatoes and Parsnips to simplify.

By: Grace
Posted: Feb 21, 2017
Diet: Original

Easy and delicious. I didn't brown the chicken beforehand, just cooked a little longer at a higher temp. Still turned out great and one less pan to clean!

By: Melanie
Posted: Feb 02, 2017
Diet: Original

I made this for dinner when I was having a friend over. Both of us loved it!

By: Kendra
Posted: Jan 19, 2017
Diet: Original

Added a sweet potato. Loved this! New favorite.

By: Megan
Posted: Jan 17, 2017
Diet: Original