Baked Honey Lemon Chicken and Potatoes
Tender and juicy chicken breast recipe made with honey, lemon, potatoes, and then baked to perfection.
Servings: 4
Ingredients
- 1/3 cup lemon juice freshly squeezed
- 1/4 cup honey
- 1/4 cup olive oil
- 2-3 garlic cloves minced
- Kosher salt and ground pepper to taste
- 4 small chicken breasts around 6 oz each, boneless and skinless
- 1 pound baby potatoes or yukon gold sliced into ¼-inch thick discs
- Fresh parsley chopped, to garnish
- Lemon wedges to garnish
Instructions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper.
- Mix 1/3 cup lemon juice, 1/4 cup honey, 1/4 cup olive oil, 2-3 garlic cloves, Kosher salt and ground pepper in a jar. Shake it up.
- Put the 4 small chicken breasts in a bowl with half the marinade. Let it sit in the fridge for 15 minutes.
- Toss the 1 pound baby potatoes or yukon gold (sliced) with the other half of the marinade and spread them on the pan.
- Add the chicken next to the potatoes. Don't pour extra marinade on top because it makes everything steam instead of roast.
- Bake 22 to 25 minutes until the chicken hits 165°F inside.
- Garnish with Fresh parsley and Lemon wedges.
Notes
- do not overbake the chicken. it will dry out and get rubbery.
- For crispier potatoes, slice them thinner
- use fresh ingredients: lemon juice and garlic.
- you can use boneless chicken thighs instead of chicken breasts if you prefer.
Nutrition
Calories: 535kcal | Carbohydrates: 39g | Protein: 50g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 343mg | Potassium: 1352mg | Fiber: 3g | Sugar: 19g | Vitamin A: 71IU | Vitamin C: 33mg | Calcium: 30mg | Iron: 2mg