Honey-Paprika Chicken Breasts with Roasted Fingerlings and Green Beans

By jacarroll4

Ingredients

• 1 pound fingerling potatoes or new potatoes
• 5 tablespoons grapeseed oil (divided use)
• 3 tablespoons chopped thyme
• 3 tablespoons chopped rosemary
• 1 tablespoon smoked paprika
• 1 tablespoon ground fennel
• Salt and black pepper
• 1 pound fresh, cleaned and trimmed green beans
• 4 chicken breasts, with skin on
• 4 Tablespoons honey
• 1/2 stick butter

Preparation

Step 1

Heat oven to 450 F.

Cut potatoes into bite-size pieces and toss with 1 tablespoon grapeseed oil and thyme, rosemary, paprika and fennel, and 1 teaspoon each of salt and black pepper. Put potatoes on the baking sheet and cook until browned on all sides, or about 12 minutes.

In a mixing bowl, toss green beans with 1 tablespoon grapeseed oil and 1 teaspoon of salt and black pepper. Set aside.

Season the chicken breasts with salt and black pepper.

Heat the other 3 tablespoons grapeseed oil in a large skillet over high heat. When the oil is hot, sear the chicken skin-side down to crisp the skin. Lower the heat to medium-high. Cook for 2 to 3 minutes on the skin side, then turn chicken over and cook for 2 more minutes. Chicken will still be raw. Remove chicken from fry pan and paint the chicken breasts with honey.

Place chicken breasts on the cooked potatoes. Add green beans on top of the potatoes and put back in to the oven.

Bake for about 15 minutes, or until a meat thermometer inserted in the thickest part registers 160 F to 165 F (or poke it with a fork to see if juices run clear). Let it sit for 5 minutes so the juices won’t run out when you cut it; the temperature will continue to rise the first minute or so out of the oven.

Remove from the oven and arrange chicken, green beans and potatoes on a serving plate.

To make the sauce, pour the juices from the baking pan into the skillet that the chicken was seared in. Turn the heat to high, add the butter and let it come to a boil. Serve on the side. Makes 4 servings.