Monday, November 3, 2014
Honey Lemon Chicken
I was really nervous this chicken would taste like a cough drop.
It did, a little bit, but a DELICOUS and MEATY cough drop! (I'm totally kidding, it didn't taste like a cough drop).
Anyway, I just wanted something clean, light and fresh for dinner. I was having a rough day and I just wanted to keep it simple and this recipe was born!
I hope you like it!
Honey Lemon Chicken with Roasted Thyme Potatoes
2 chicken breasts
1 garlic clove, minced
1 tablespoon honey
2 large russet potatoes, cubed and soaked in cold water for 10 minutes, then allowed to dry
2 tsp olive oil
2 tsp fresh thyme
1 tsp garlic powder
Sea salt and pepper to taste
To start, combine lemon juice with garlic and honey. Place in a ziploc or large bowl with chicken and allow to marinate for an hour or so.
Preheat the oven to 400 degrees. Heat a pan to medium high heat with 1 tsp olive oil. Place the chicken breast and allow to brown on each side. Remove from the heat and pour the rest of the marinade over the chicken and transfer the pan to the oven. (If you don't have an oven safe pan, transfer the chicken to a foil lined baking dish and pour the marinade on top then place in the oven)
Combine potatoes, olive oil, thyme and garlic powder and mix to coat. Place potatoes in a single layer on a baking sheet lined with parchment paper or tin foil. Roast in the oven for about 20-25 minutes.
The chicken and potatoes will be ready at the same time if you get them in the oven together!
Tip- This marinade is beautiful, fresh and clean and works perfectly with fish or pork!
(21 Day Fixers- For the chicken count 1 red (1.5 depending on the size). For the potatoes, count one yellow and 1 tsp).
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