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Crispy Honey Garlic Chicken with Baby Potatoes and Salad

A delightful dish that combines savory and sweet flavors with tender chicken, roasted baby potatoes, and a fresh salad.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless skinless chicken breasts Use organic for best flavor.
  • 1 tbsp olive oil Used for searing.
  • 2 tbsp honey You can substitute with maple syrup for vegan option.
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce Use coconut aminos for lower sodium.
  • 1 tsp paprika
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper
For the Potatoes
  • 1 1/2 lbs baby potatoes, halved Choose freshly harvested for flavor.
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp salt To taste.
  • 1/2 tsp black pepper
For the Salad
  • 1 large cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 piece red onion, diced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Marination
  1. In a bowl, whisk together honey, minced garlic, soy sauce, paprika, salt, and pepper until you get a fragrant, sticky glaze.
  2. Coat both chicken breasts completely with the marinade. Let them sit for at least 15 minutes.
Prepare Potatoes
  1. In a separate bowl, toss the halved baby potatoes with olive oil, garlic powder, Italian seasoning, salt, and pepper.
Roast Potatoes
  1. Preheat your oven to 425°F (220°C). Spread the seasoned baby potatoes on a baking sheet and roast for 30-35 minutes until golden brown and crispy.
Sear Chicken
  1. Heat a skillet over medium-high heat with olive oil. Sear the marinated chicken for 5-6 minutes per side, brushing with any remaining glaze.
Prepare Salad
  1. In a large bowl, combine cucumber, cherry tomatoes, red onion, parsley, olive oil, and lemon juice. Toss gently until well-coated.
Serve
  1. Plate the crispy chicken alongside the roasted potatoes and salad. Garnish with fresh parsley.

Notes

For a spicy kick, add sriracha or red pepper flakes to the marinade. For extra crispy chicken, finish it under the broiler for a couple of minutes after searing.