Ultimate Honey-Garlic Chicken & Roasted Vegetable Plate 🍯🍗🥔🥕🌿

Prep time: 20 minutes

Cooking time: 35 minutes

Servings: 4

Calories: About 640 per serving

Ingredients

🥔 1 ½ lb potatoes, cut into thick wedges

🥕 3 medium carrots, cut into wedges

🍄 2 cups sliced mushrooms

🧅 1 large yellow onion, sliced

🛢️ 3 tablespoons olive oil, divided

🧂 1 ¾ teaspoons salt, divided

⚫ 1 teaspoon black pepper, divided

🍗 1 ½ lb boneless, skinless chicken breast, cut into large chunks

🧄 4 garlic cloves, minced

🍯 2 tablespoons honey

🍋 2 tablespoons lemon juice

🟡 1 tablespoon Dijon mustard

🌶️ ½ teaspoon chili flakes

🌿 4 tablespoons chopped parsley, divided

🧈 2 tablespoons butter

🥛 ½ cup garlic cream sauce or yogurt herb sauce, for serving

🥬 4 lettuce leaves, for garnish

🍅 1 tomato, cut into wedges

Instructions

Roast the potatoes and carrots. Preheat the oven to 425°F / 220°C. Toss potatoes and carrots with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper, then roast for 30–35 minutes, turning once, until golden and tender.

Add mushrooms and onion. Toss mushrooms and onion with 1 tablespoon olive oil and a pinch of salt. Add them to the tray for the last 15–18 minutes, until softened and lightly browned.

Season the chicken. Mix chicken with garlic, honey, lemon juice, Dijon mustard, chili flakes, 2 tablespoons parsley, ¾ teaspoon salt, ½ teaspoon pepper, and the remaining 1 tablespoon olive oil. Let it marinate for 10 minutes.

Sear the chicken. Heat a large skillet over medium-high heat and add the chicken in a single layer. Cook for 6–8 minutes, turning occasionally, until browned, glossy, and the thickest pieces reach 165°F / 74°C; Food Network gives 165°F as a clear safe internal temperature for chicken.

Finish with butter and herbs. Add butter and 1 tablespoon parsley to the skillet. Toss for 1 minute, until the chicken is coated in a shiny honey-garlic glaze.