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Glazed Lemon Pepper Chicken with Baby Potatoes

Glazed Lemon Pepper Chicken with Baby Potatoes

recipe ingredients
4 skinless, boneless chicken breasts
4 Tbsp. honey
finely grated lime zest and juice of 1 lemon
2 garlic cloves, crushed
1 Tbsp. Dijon mustard
2 tsp. freshly ground black pepper
1 lb 10 oz (750 grams) baby salad potatoes

recipe directions
Slash each chicken breast two or three times with a sharp knife. In a shallow dish, mix the honey, lemon zest and juice, garlic, mustard and black pepper. Add the chicken and turn to coat. Leave to marinate for at least 30 minutes or preferably overnight. Preheat oven to 425*F (220*C). Arrange the potatoes and chicken in a single layer in a shallow sided roast pan and pour any excess marinade on top. Roast for 25 to 30 minutes or until the potatoes are tender and the chicken is cooked. Serve with pan juices.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
339 3 1 38 2 550 44 7
  • Melbernai

    I made this recipe last night. I added about 3 handfulls of baby carrots to it, since I wanted to add veggies to my meal. I also cut back on the pepper to 1.5 tsp, because 2 tsp seemed like so much. I think I could have cut back a little bit more even, it seemed very peppery. The second night, the meal was better. I re-heated it and added a little bit of water to the mixture so that it wouldn’t get dried out from the re-heat, and I think the ingredients really mixed together well and tasted better the second time around. I’ll definately make it again, perhaps with just 1 tsp of pepper this time, and I might experiment with adding more veggies, like zuchinni or mushrooms.

  • Shae

    We made this recipe the other night and it was delightful! The only thing I would change would be to use about 1 tsp. of pepper instead of two. It was REALLY peppery, and although I liked it, my eyes were watering from eating it. Other than that, the flavor is great, it’s easy to cook, and very healthy!

  • Amanda

    I thought this was a good base for a recipe. The potatoes need to be roasted for 15 minutes longer than the chicken, so I would suggest using a caserole dish and cooking the potatoes tossed in the marinade in the oven and cooking the chicken and remaining marinade in a skillet for 15-2 minutes on the stove top. It makes for a moist chicken breast. i would also recommend cutting the pepper amount in at least half and using more mustard than called for. Also, this recipe doesn’t say how much lemon zest to use…I just guessed and it was good. You probably can;t go wrond unless you use a whole lemon!

  • Marina

    OMG, this is such a wonderful and EASY recipe! I marinated my chicken breasts overnight, got up early…while getting my kiddo’s ready for school, I popped this along w/ 2 Fingerling potatoes per chicken breast in the oven.

    I like alot of kick to my meals so I put all the pepper it asked for. I am leery about putting the marinade in the roasting pan since it held the chicken all night and it would cross contaminate the potato’s. It was still juicy and delicious and somehow my potato’s picked up the flavor.

    I also parboil fresh green beans for 3 minutes, throw them in a pan w/ olive oil pam and a teaspoon full of garlic and a dash of sea salt! This is a recipe I will be going to very often!

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