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Yield: 3
Nicole Kendrick
@goldengracekitchen
00:10
Prep
00:40
Cook
00:50
Total Time
Ingredients & Directions
Directions
Honey Glazed Brown Sugar Baked Chicken and Potatoes
3
Springer Mountain Farms Boneless Skinless Chicken Breasts
1.5 lbs
Baby gold potatoes, quartered
1 tablespoon
Olive oil
1 teaspoon
Garlic powder
1 teaspoon
Black pepper
1 1/2 teaspoons
Paprika
2 teaspoons
Harlem garlic pepper seasoning
1/2 tsp.
Salt
- Mix all chicken seasonings together and set aside.
- Preheat oven to 400°F.
- In a small pan on stovetop, melt butter and stir in other sauce ingredients; simmer for 5 minutes.
- Pound out chicken to achieve a similar thickness all the way through each breast piece.
- Lay chicken and potatoes on a sheet pan and drizzle with olive oil.
- Coat chicken and potatoes with the seasoning mixture.
- Bake for approximately 30-35 minutes or until each breast piece reaches an internal temperature of 165°F with an instant read thermometer.
- If chicken is at the correct temperature but the potatoes are not yet tender, remove the chicken, keeping it warm, and continue cooking potatoes until they reach the desired tenderness; remove from oven when done and return the chicken to the pan.
- Spoon sauce over chicken and potatoes before serving.
Sauce
3 tablespoons
Dairy free butter (or full dairy if you prefer)
1 teaspoon
Brown sugar
1/2 cup
Honey
1/2 teaspoon
Pepper
1/4 teaspoon
Salt
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Honey Glazed Brown Sugar Baked Chicken and Potatoes from @goldengracekitchen (Gluten Free)
Nicole Kendrick
@goldengracekitchen
Yield: 3
00:10
Prep
00:40
Cook
00:50 Total Time
Ingredients
Directions
Honey Glazed Brown Sugar Baked Chicken and Potatoes
3
Springer Mountain Farms Boneless Skinless Chicken Breasts
1.5 lbs
Baby gold potatoes, quartered
1 tablespoon
Olive oil
1 teaspoon
Garlic powder
1 teaspoon
Black pepper
1 1/2 teaspoons
Paprika
2 teaspoons
Harlem garlic pepper seasoning
1/2 tsp.
Salt
- Mix all chicken seasonings together and set aside.
- Preheat oven to 400°F.
- In a small pan on stovetop, melt butter and stir in other sauce ingredients; simmer for 5 minutes.
- Pound out chicken to achieve a similar thickness all the way through each breast piece.
- Lay chicken and potatoes on a sheet pan and drizzle with olive oil.
- Coat chicken and potatoes with the seasoning mixture.
- Bake for approximately 30-35 minutes or until each breast piece reaches an internal temperature of 165°F with an instant read thermometer.
- If chicken is at the correct temperature but the potatoes are not yet tender, remove the chicken, keeping it warm, and continue cooking potatoes until they reach the desired tenderness; remove from oven when done and return the chicken to the pan.
- Spoon sauce over chicken and potatoes before serving.
Sauce
3 tablespoons
Dairy free butter (or full dairy if you prefer)
1 teaspoon
Brown sugar
1/2 cup
Honey
1/2 teaspoon
Pepper
1/4 teaspoon
Salt
