Please enjoy this yummy recipe/guest post by my friend Lesley!
Before I get started on the recipe I want to say a huge hello to all of Heather’s readers, and a big thank you to Heather for the opportunity to share a guest post with y’all!
Heather and I have been “blogger friends” for a couple of years. We finally got to meet at runDisney’s 2013 Tower of Terror 10 Miler.
I blog about weight loss and running (among other things) at greaterfitness.wordpress.com Stop by the blog or say hello to me on Instagram, Facebook and Twitter! My username is @greaterfitness
An old friend of mine actually shared this recipe with me a few years ago. I cook it pretty frequently because it is now a favorite of mine, and it is super easy and not too bad for you. Because of its simplicity, this recipe is definitely one you can get your kids involved with. The leftovers are great as well! I suggest using any leftover chicken to toss in a salad or thinly slice the chicken and put it on a sandwich. The best part about this recipe is that it only requires two ingredients that you probably always have in your kitchen:
Yep, that’s all you need! You’ll need 1 cup of honey and 2 cups of chicken broth.
In a saucepan, combine 1 cup of the broth and ½ cup of honey. In an oven-safe dish, combine the remaining ½ cup of honey and 1 cup of broth. Stir both.
Set the saucepan aside. This will later become a sauce. Place chicken breasts or tenders in the oven-safe dish with the honey and broth mixture. This will cook in a 375 degree oven for about 35 minutes. You’ll know it is done when the chicken has a tender, white center. Once the chicken is done cooking, let it cool. While it is cooling, put the saucepan containing the remaining honey and broth mixture on medium heat. Cook until it just begins to boil and then back the heat down to simmer. Once you are ready to serve the chicken, spoon the sauce over the chicken. This keeps the chicken very moist and gives additional flavor.
I actually prepared the side of roasted potatoes before the chicken. They will cook at the same temperature, but will need an additional 15 minutes. I will usually get them ready and in the oven then start to prepare the chicken. Once the chicken is ready to go in the oven the potatoes have already been cooking for the extra time they require. This way both foods are done at the exact same time. You can use any type of potato that you like.
Simply clean the potatoes, cut into small bite-size pieces (I leave the skin on for extra flavor) and spread onto a baking/roasting pan. Liberally coat them with olive oil and a generous sprinkle of salt, pepper and Italian seasoning. Put them in the oven and you are all set!
Usually I serve the chicken and potatoes with a salad. Unfortunately, we didn’t have any lettuce when I made this recipe last week so I steamed some green beans as a substitute.
This meal is so yummy yet so simple to make. I hope that you give it a try and like it just as much as my family does!
QOTD: What is your favorite way to cook chicken?