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Honey Paprika Chicken Breasts with Roasted Fingerlings and Green
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Brief Description
Fingerling potatoes or new potatoes and green beans cooked with chicken breast seasoned with honey and paprika.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
PER SERVING: Calories 592 (49% from fat), Fat 32 g (9 g sat), Cholesterol 103 mg, Sodium 1,940 mg, Fiber 9 g, Carbohydrates 48 g, Protein 31 g
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Posted By: mcarr
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Posted On: Feb 29, 2016
Number of Servings:
Ingredients:
- 1 pounds - fingerling potatoes or new potatoes
- 5 tablespoons - grapeseed oil divided
- 3 tablespoons - chopped thyme
- 3 tablespoons - chopped rosemary
- 1 tablespoons - smoked paprika
- 1 tablespoons - ground fennel
- - Salt and black pepper
- 1 pounds - fresh, cleaned and trimmed green beans
- 4 - chicken breasts, with skin on
- 4 tablespoons - honey
- 1/2 sticks - butter
Directions:
Heat oven to 450 F.
Cut potatoes into bite-size pieces and toss with 1 tablespoon grapeseed oil, the thyme, rosemary, paprika and fennel, along with 1 teaspoon each of salt and black pepper. Put potatoes on the baking sheet and cook until browned on all sides, or about 12 minutes.
In a mixing bowl, toss green beans with 1 tablespoon grapeseed oil and 1 teaspoon of salt and black pepper. Set aside.
Season the chicken breasts with salt and black pepper.
Heat the other 3 tablespoons grapeseed oil in a large skillet over high heat. When the oil is hot, sear the chicken skin-side down to crisp the skin. Lower the heat to medium-high. Cook for 2 to 3 minutes on the skin side, then turn chicken over and cook for 2 more minutes. Chicken will still be raw. Remove chicken from fry pan and paint the chicken breasts with honey.
Place chicken breasts on the cooked potatoes. Add green beans on top of the potatoes and put back in to the oven.
Bake for about 15 minutes, or until a meat thermometer inserted in thickest part reads 160-165 F (or poke with a fork to see if juices run clear). Let it sit for 5 minutes so the juices won’t run out when you cut it; the temperature will continue to rise the first minute or so out of the oven.
Remove from the oven and arrange chicken, green beans and potatoes on a serving plate.
To make the sauce, pour the juices from the baking pan into the skillet that the chicken was seared in. Turn the heat to high, add the butter and let it come to a boil. Serve on the side.
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