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Crispy honey garlic chicken served with baby potatoes and a fresh salad.

Crispy Honey Garlic Chicken With Baby Potatoes And Salad

A delightful fusion of sweet and savory flavors featuring succulent chicken glazed with honey and garlic, paired with crispy roasted baby potatoes and a refreshing salad.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken breasts Choose fresh, firm chicken breasts without blemishes.
  • 3 cloves garlic, minced
  • 2 tbsp honey Can substitute with agave syrup for a vegan option.
  • 1 tbsp soy sauce Tamari for gluten-free.
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Potatoes
  • 1 lb baby potatoes, halved Choose smooth-skinned, vibrant baby potatoes.
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried parsley
For the Salad
  • 1 cup cherry tomatoes, halved
  • 1/4 medium red onion, thinly sliced
  • 2 cups mixed lettuce
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped For garnish.

Method
 

Preparation of Potatoes
  1. Preheat your oven to 425°F (220°C).
  2. Toss the halved baby potatoes with olive oil, garlic powder, parsley, salt, and pepper in a mixing bowl until evenly coated.
  3. Roast until golden brown, about 30-35 minutes, making sure to avoid overcrowding the baking tray.
Seasoning the Chicken
  1. In a separate bowl, mix the minced garlic, honey, soy sauce, paprika, onion powder, salt, and black pepper.
  2. Thoroughly coat the chicken breasts with the glaze.
Cooking the Chicken
  1. Heat a skillet over medium-high heat, adding a little olive oil.
  2. Sear the chicken breasts for 5-6 minutes per side until caramelized and golden brown, brushing with additional marinade while cooking.
Making the Salad
  1. Combine cucumber, cherry tomatoes, red onion, and mixed lettuce in a salad bowl.
  2. Drizzle with olive oil and lemon juice, then toss gently.
Serving the Dish
  1. Serve the glazed chicken breasts alongside the roasted potatoes and a generous portion of the salad, garnishing with fresh parsley.

Notes

This meal can be stored in an airtight container in the fridge for up to 3 days. To reheat, place chicken and potatoes in the oven at 350°F (175°C) for about 15 minutes.