Glazing with honey, crushed garlic and a pinch of spices makes for deliciously easy, juicy chicken. Roasting potatoes in the same pan absorbs all of the tasty fond (caramelized drippings) for a quick, one-pan meal.
Serves: 4
Difficulty: easy
Prep time: 10 min
Cook time: approx. 30-60 minutes, until internal temperature reaches 160 degrees
Non-active time: 4 hours up to overnight
Ingredients
Honey and Garlic Glazed Chicken with Roasted Red Potatoes
1/3 c honey *
12 garlic cloves, crushed
2 T Dijon mustard
1/4 c fresh lemon juice
12 fresh lemon thyme sprigs
1/2 T red chili flakes
1/2 T smoked paprika
1 1/2 T salt
1 T black pepper
4 split chicken breasts, bone-in, skin on (about 2 1/2 lb)
1/4 c butter, melted *
2 lb small red potatoes, quartered
Char-Steamed Green Beans
1 1/2 lb fresh green beans, trimmed
2 T olive oil
1/3 c water
pinch salt and pepper
Steps
Honey and Garlic Glazed Chicken with Roasted Red Potatoes
Combine honey, garlic, mustard, lemon juice, thyme and spices. Using a sharp knife, make 2-3 deep, diagonal slashes across breast meat. Add marinade ingredients and chicken breasts to a resealable plastic bag or container with tight-fitting lid and toss to coat well. Refrigerate 4 hours or overnight. When ready to bake, preheat oven to 375 degrees. Add potatoes to marinating chicken and add melted butter; toss to combine. Place all on parchment-lined sheet pan. Bake approximately 30-60 min until internal temp of chicken reaches 160 degrees (time varies based on size of chicken breasts). Turn broiler on and brush pan juices over chicken. Broil carefully 1-2 min until slightly caramelized and glaze darkens (it can burn quickly, so watch closely). Remove from oven and serve with Char-Steamed Green Beans.
Char-Steamed Green Beans
Add beans and oil to a skillet over high heat, tossing to coat. Cover tightly and cook 2 min, tossing often. When oil begins to smoke, quickly add 1/3 c water and cover immediately. Cook/steam until water evaporates, approx. 3-4 min. Remove from heat, season with a pinch of salt and pepper, and serve immediately.
* To make this recipe keto, substitute honey for 3 T monkfruit syrup. To make this recipe paleo, substitute butter for olive oil.
