Honey Butter Chicken - WEB
Honey Butter Chicken - WEB

Honey Butter Chicken w/ Roasted Veggies


September 8, 2016

Looking for a great family friendly recipe that taste good, but is also healthy? We've got you covered with this tender and juicy honey butter chicken served with roasted veggies. The delicate sweetness of honey butter enhances the natural caramelized flavor of roasted root veggies. Switch it up if you dare and experiment with some of your favorite types of veggies.

  • Yields: 6 Servings


1 medium, red skinned sweet potato

3 medium carrots (or approx 1 1/2 cups sliced baby carrots)

2 medium parsnips

1 medium onion

2 tablespoons butter, melted

2 tablespoons honey, warmed

2 cloves crushed garlic

Salt, Pepper and Seasonings of choice*

1 1/2 pounds boneless skinless chicken

2 fresh lemons

Fresh herbs for garnish


Preheat oven to 375° F. Line a large baking sheet with foil or parchment for easy cleanup (or spray pan with non-stick spray); set aside.

Peel and slice vegetables into 1/2-thick slices or sticks; place in a large zip-loc bag. Whisk together melted butter and honey, add crushed garlic, drizzle approximately half over vegetables, set remaining honey butter aside; seal bag and gently toss to coat vegetables with honey butter. Spread veggies out on prepared pan; salt and pepper to taste and, if desired, sprinkle with additional seasoning of choice. Slice one lemon in half and squeeze one half over veggies; roast 50-60 minutes or until desired doneness.

While vegetables are roasting prepare chicken; cook chicken last 10-15 minutes cooking time for vegetables.

Remove skin and bone from chicken; horizontally slice breast into two thin slices or place chicken breast between two pieces of plastic wrap and pound until chicken breast is an even 1/4-inch thick. Alternate method – cut chicken into bite-size pieces and place on a skewer. Brush chicken with remaining honey butter; sprinkle with desired seasoning and juice from juice from 1/2 a lemon; grill until hash marks and browned on bottom; turn and continue to cook until internal temperature reaches 165° F. Place chicken on a bed of roasted veggies, garnish with lemon slices; serve with a glass of milk and a multi-grain roll.

*Seasoning may be as simple as salt and pepper, or try 1-3 teaspoons dried basil, oregano, Italian seasoning; grill mates seasoning, etc.
*Experiment with other favorite vegetables such as zucchini, mushrooms, russet potatoes, brussel sprouts, bell pepper. Recipes goes well on outdoor grill. Chicken maybe grilled or broiled.


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