Recipes Savoury Recipes

Honey Roasted Chicken Breasts

After I made this chicken, Sam swore that it was the best chicken he’s ever had in his life. From a man that eats everything that is quite the compliment! I served it over a bed of lemon and caper mashed potatoes. Suffice to say, there were no leftovers the next day!
 
Honey Roasted Chicken Breasts over Lemon and Capers Mashed Potatoes
dinner chicken with lemon and caper mashed potatoes
It’s embarrassing that I cook enough for 4 people but we polish everything off between the 2 of us.


(Adapted from Oh Sweet Basil)
Ingredients:

2 1/2 lbs of chicken breasts
1 tablespoon of salt
2 teaspoons of pepper
1 teaspoon of paprika
1 teaspoon of cornstarch
1 cup plus 1 tablespoon of water
1/2 cup of honey
4 tablespoons of cider vinegar
1 cup of chicken broth
2 teaspoons of dried thyme leaves
2 tablespoons of butter

Preheat oven to 375 F.  In a small bowl combine salt, pepper and paprika.

Pat the chickens dry and rub the spice mixture all over them before putting them in a large casserole dish.  Bake for 20 minutes.

While the chicken is going through it’s first roasting session start making the glaze. Stir the cornstarch and 1 tablespoon of water together in a small bowl until no lumps remain. Set it aside.

In a small saucepan, bring the honey and vinegar to a simmer over medium heat. Cook until the mixture has been reduced to about 1/2 cup. That’ll take about 10 minutes. Slowly whisk in the cornstarch mixture.  Return to simmer and cook for 1 more minute. Then remove the glaze from the heat.

glaze simmering away
The glaze in the process of reducing down.

Take the casserole dish out of the oven after 20 minutes are up. Flip all the chicken breasts over and turn the oven temperature up to 425 F.  Pour 1 cup of water and the cup of chicken broth into the casserole dish. Cook for an additional 20 minutes.

After the next 20 minutes is up, take the chicken out of the oven and pour the excess liquid into a small saucepan. Then brush your glaze all over the chickens. Return the dish to the oven one last time, for 10 minutes.

The chicken being glazed before their last blast in the oven
The chicken being glazed before a last go in the oven

After the last 10 minutes take the chicken out of the oven and set it aside on a cutting board to let the juices settle. Brush with any leftover glaze.

While the chicken is resting add any additional pan juices to the saucepan of juice you set aside earlier.  Stir in the thyme. Cook for about 15 minutes until the sauce has reduced to about 1 cup. Off the heat whisk in the butter. Season with salt and pepper.

Spoon the sauce over the glazed chicken. I served our chicken over helpings of lemon and capers mashed potatoes.

the final product
I loved how golden and tender the chicken is in this recipe!

You Might Also Like

  • This dish sounds fabulous. Definitely going into my “to cook” list. Thank you for sharing!

  • Maybe you should send some for me! 😛 This looks delicious.

  • I am definitely going to try this soon!!

  • All I need is cornstarch and I could probably make this tonight!

    I don’t have a brush for the chicken though (crazy right?). Think I could just pour it over the chicken and rub it in?

  • Holy crap, this looks so good. I can’t wait to come over for dinner.

    • I can’t wait to have you over for dinner! xx

  • This looks excellent. I just may show my bestie this and have her try to cook while i’m here at her house. she loves trying new things and cooking.

  • Looks great and easy to make, thanks!

  • This looks so delish! Pinning and making for dinner very soon!

  • This looks wonderful! And mashed potatoes with capers would be awesome.

  • I absolutely love honey and chicken- this sounds delicious!

  • Oooh yah! A new supper to try! Can’t wait:)

  • Anonymous

    How do u make the mash?

    • I used about 4-5 potatoes cut up into chunks, skin on. Boil them like you would if you were making any other kind of mash. When they’re ready and drained, add salt and pepper, a tablespoon of butter and a splash of milk and start mashing. Then add in the juice of half a lemon. When the potatoes are mashed to your desired texture, fold in about 2 tablespoons of capers! x

  • Hey Amanda, Just wanted to let you know I made this for dinner last night and we all loved it. Thanks 🙂