Well, it happened. We had our first dusting of snow this weekend. I left the hospital after a long night shift and came out to find my car covered in snow, with temps dipping into the low 30’s. It’s not necessarily abnormal for it to snow in October in Pennsylvania, but man, I am SO not ready. I say it every year, but where the heck did summer go??
With the dropping temperatures, my tolerance for grilling does way down. No way am I manning the grill when it is below freezing out. Therefore, I turn towards recipe that require broiling and baking more so than grilling, during this time of the year. This recipe was awesome – chicken and veggies simply made in one pan, but packed full with lots of flavor. The chicken comes out tender and delicious, and the veggies are lightly roasted. You could easily swap out the green beans for broccoli, carrots or whatever veggie you have on hand. This recipe will definetly be making it into our regular rotation this winter.
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- 16 ounces baby red potatoes, halved
- 4 boneless, skinless chicken breasts
- 2-3 cups green beans
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
- Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Top with chicken in a single layer and brush each chicken breast with honey mixture.
- Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Stir in green beans during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with parsley, if desired.
Source: Damn Delicious