I cook with chicken all the time and wanted a new variation. I came across this recipe on the Food Network’s website and definitely wanted to try it out. I like the fact that everything is mostly cooked in one pan. It does have many steps but if you take the time you will be rewarded with a delicious meal.
This recipe calls or asparagus and at the time that I fist made this recipe I didn’t have any. Instead had brussel sprouts. That didn’t stop me from making it or having to run out for the right ingredient. No, I just went ahead and used the brussel sprouts instead and the recipe still turned out great!
One thing about this recipe though is that it is slightly plain in the flavors that are put on the potatoes, asparagus or brussel sprouts, and chicken (breasts and thighs). Because of this I added some more flavor to them and will incorporate that in the recipe below. If you would like the original recipe you can get it at the Foood Network.
- 1 pound Yukon Gold potatoes, cut into 1-inch pieces
- 1 head garlic, cloves separated and peeled
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 6 skinless, boneless chicken breasts
- 4 boneless chicken thighs
- 1 bunch medium asparagus, trimmed and halved or 1 big bag of brussel sprouts halved
- 1-pint grape tomatoes halved
- 1/2 cup grated parmesan cheese (about 1 ounce)
- 1/4 cup honey
- 1 tablespoons oregano
- A sprinkle or more of red pepper flakes (more if you want hot or none if you don’t want any)
- 2 tablespoons basil
- 2 teaspoons thyme
- 1 teaspoon paprika
- 2 teaspoons finely grated lemon zest
1. Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F.
2. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 2 teaspoons thyme, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
3. Put the trimmed and halved asparagus or halved brussel sprouts into a bowl with the tomatoes and drizzle some olive oil over them, a little salt and add the 1 teaspoon paprika. Mix so that everything is coated; set aside.
4. Put all the chicken in a big bowl and pour the 1/4 honey over them, 1 tablespoon oregano, 2 tablespoons basil, as much or little as you want of red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Mix everything together so that all the chicken is coated.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side.
6. Remove the baking sheet from the hot oven and place the chicken and potato mixture onto it. Bake until the chicken is fully cooked (about 165 degrees Fahrenheit).
7. Remove the cooked chicken to a plate and cover with tinfoil. Add the asparagus or brussel sprouts tomato mixture to the potatoes. Bake until the vegetables are tender and the tomatoes start to burst.
8. Mix the parmesan cheese with the lemon zest.
9. When ready remove the pan from the oven; switch the oven to broil. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.