Roasted Honey Lemon Butter Chicken with Parsnips and Potatoes
This one-pan dinner features golden-brown chicken thighs roasted over a medley of tender parsnips and potatoes. The chicken is glazed with a sweet honey lemon butter sauce that caramelizes beautifully in the oven, while aromatic thyme infuses the entire dish. Served alongside a fresh arugula salad dressed with honey mustard vinaigrette, this comforting meal balances rich, savory flavors with bright, peppery greens. Perfect for family dinners or when you want an impressive yet simple weeknight meal that requires minimal cleanup.
Ingredients
- 2 parsnips, choppedcarrots1:1similar cooking time and sweetness
high
- 2 russet potatoes, peeled and chopped
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tsp thyme leaves
- 1 tsp thyme leaves
- 2 cloves garlic, minced
- 1 bulb shallots, minced
- 1 ½ lbs boneless skinless chicken thighs
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 3 tbsp butter
- 1 tbsp cooking oil
- 3 thyme sprigs
- 1 ½ tsp honey
- 2 tbsp olive oil
- 6 oz arugula
Instructions
- 1
Heat oven to 400F
- 2
Toss parsnips with olive oil and thyme leaves, spread on sheet pan and season with salt and pepper
- 3
Roast parsnips on top rack for 10 minutes
- 4
Toss potatoes with olive oil and thyme leaves, season with salt and pepper
- 5
Add potatoes to parsnips, stir to combine and continue roasting for 25 to 30 minutes until tender
- 6
Heat skillet with cooking oil over medium-high heat
- 7
Sear chicken until golden brown, 2 to 3 minutes on each side
- 8
Transfer chicken to sheet pan with vegetables
- 9
Pour butter mixture over chicken and top with thyme sprigs, season with salt and pepper
- 10
Roast chicken and vegetables for 15 to 25 minutes until chicken reaches 165F
- 11
Whisk together lemon juice, mustard, honey, and olive oil for salad dressing, season with salt and pepper
- 12
Toss dressing with arugula
- 13
Serve roasted chicken and vegetables with salad on the side
Tips
Start the parsnips first as they take longer to cook than potatoes and need the extra roasting time to become tender.
Cook the chicken directly over the vegetables to let the drippings add extra flavor to the roasted parsnips and potatoes.
Use a meat thermometer to ensure chicken reaches 165F internal temperature for food safety.
Good to Know
Refrigerate leftovers for up to 3 days. Store salad separately to prevent wilting.
Vegetables can be chopped and chicken can be marinated up to 1 day ahead. Prepare salad dressing separately.
Serve immediately while chicken and vegetables are hot. Add salad just before serving.
Common Mistakes
Don't skip preheating the oven to ensure even cooking
Avoid overcrowding the pan to prevent steaming instead of roasting
Don't dress the salad too early to prevent wilting
Substitutions
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time by 5-10 minutes and check for doneness at 165F internal temperature as breasts cook faster than thighs.
What if I don't have parsnips?
Substitute with carrots, sweet potatoes, or additional regular potatoes. Adjust cooking time as needed for your chosen vegetables.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat in oven at 350F until warmed through. Store salad separately.