Sheet Pan Dinners make life SO easy. This is one of our favorite fall recipes. We love to use carrots and parsnips from our garden!
Chicken with Honey Lemon Butter over Roasted Carrots and Parsnips
Chicken with Honey Lemon Butter over Roasted Carrots and Parsnips
4 servings
Roasted Carrots and Parsnips
Parsnips- 4, chopped into 1/2 in. pieces
Carrots- 6, chopped into 1/2 in. pieces
Olive oil- 2 Tbsp
Thyme leaves- 1 tsp
Salt
Pepper
Parsnips- 4, chopped into 1/2 in. pieces
Carrots- 6, chopped into 1/2 in. pieces
Olive oil- 2 Tbsp
Thyme leaves- 1 tsp
Salt
Pepper
Chicken with Honey Lemon Butter
Chicken breasts, boneless & skinless- 1 1/2 lbs
Garlic- 2 cloves, minced
White onion- 1/2, finely chopped
Honey- 2 Tbsp
Dijon mustard- 1 tsp
Lemon- 1/2, juice of
Lemon essential oil- 3 drops
Butter- 3 Tbsp
Olive oil- 1 Tbsp
Thyme- 4 sprigs
Chicken breasts, boneless & skinless- 1 1/2 lbs
Garlic- 2 cloves, minced
White onion- 1/2, finely chopped
Honey- 2 Tbsp
Dijon mustard- 1 tsp
Lemon- 1/2, juice of
Lemon essential oil- 3 drops
Butter- 3 Tbsp
Olive oil- 1 Tbsp
Thyme- 4 sprigs
Arugula Salad
Lemon- 1/2, juice of
Lemon essential oil- 2 drops
Dijon mustard- 1 tsp
Honey- 1 1/2 tsp
Olive oil- 2 Tbsp
Arugula- 6 oz
Lemon- 1/2, juice of
Lemon essential oil- 2 drops
Dijon mustard- 1 tsp
Honey- 1 1/2 tsp
Olive oil- 2 Tbsp
Arugula- 6 oz
Prep
1. Season chicken with salt and pepper and tenderize.
1. Season chicken with salt and pepper and tenderize.
2. Mince garlic and chop onion.
3. Peel and cut carrots and parsnips.
4. Make Honey Lemon Butter. Combine garlic, onions, honey, Dijon mustard, lemon juice, Lemon essential oil, and butter in a small microwave-safe bowl. Microwave for approx. 1 minute until the butter is melted. Stir to combine.
Make
1. Preheat oven to 400 degrees Fahrenheit.
1. Preheat oven to 400 degrees Fahrenheit.
2. Toss parsnips, carrots, thyme leaves, olive oil, salt & pepper in a bowl until well coated. Spread out on a sheet pan. Roast in the top rack of your oven for 25-30 minutes.
3. Heat a skillet over medium-high heat and add olive oil. Sear the chicken until golden brown, approximately 2-3 minutes per side. Transfer the chicken to the sheet pan of veggies that have been roasting. Roasting the chicken on top of the veggies will give them a boost of flavor.
4. Pour butter mixture over the chicken and veggies and place thyme sprigs on each piece of chicken. Roast in the oven for 15-20 minutes until the chicken reaches an internal temperature of 165 F. The parsnips and carrots should finish at the same time as the chicken. If necessary, season to taste with more salt and pepper.
5. While the chicken is roasting, whisk together the lemon juice, Lemon essential oil, Dijon mustard, honey, and olive oil for the salad dressing. Add salt and pepper to taste. Toss Arugula with the salad dressing.
What are you making for dinner tonight?
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