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Week of 12/12/16

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

Active: 20 Total: 40
Original GF Paleo Vegetarian
Chicken with Honey Lemon Butter

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. 

Proteins
Chicken, non-ground
Cuisines
American
Save recipe
166

Ingredients

Metric
Servings:
4
Roasted Sweet Potatoes and Parsnips:
  • Sweet potatoes - 3/4 lb , peeled and chopped
  • Parsnips - 2 , 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

  1. Garlic / Shallots - Prep as directed. (Can be done up to 3 days ahead)

  2. Sweet potatoes - Prep as directed.

  3. Parsnips - Prep as directed. (Can be done up to 3 days ahead).

  4. Chicken - Season with salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)

  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.

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Make

  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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