An easy, flavorful full meal deal with lots of fresh veggies. Honey adds some satisfying sweetness to the Little Potatoes.
Equipment
- Small pot
- Bowl
Chicken:
- 1/4 cup brown sugar
- 1/4 cup white wine vinegar or apple cider vinegar
- 2 Tbsp honey
- 2 tsp cumin
- 1 1/2 tsp cayenne pepper
- 1 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 lime zested
- 4 chicken breasts
Potatoes:
- 1.5 lbs Little Potatoes, halved (this recipe uses Little Purely Purples™, but you can use any variety you like)
- 1 Tbsp olive oil
- 1 cup dried apricot, chopped
- 6 stems thyme, plucked
- 2 Tbsp honey
- 1/2 tsp salt
Garnish:
- 1/4 cup pistachios, chopped
- 6 mint leaves, very thinly sliced
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Instructions
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Step 1
Preheat oven to 400 °F.
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Step 2
In a small pot combine sugar, vinegar, honey, cumin, cayenne, oregano, garlic powder, salt, and lime zest. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and cook for an additional 2 to 3 minutes. Brush sauce over chicken and place in oven on parchment-lined baking sheet.
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Step 3
While chicken is in the oven, pierce potatoes and cover with a damp paper towel, microwave for five minutes. In a bowl, toss potatoes with olive oil, honey, thyme, salt, and apricots. Place on lined baking sheet.
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Step 4
After the chicken has cooked for 10 minutes, add the potatoes to the oven and bake for another 20 minutes or until the chicken reaches an internal temperature of 165 °F.
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Step 5
Top with chopped pistachios and fresh mint.
