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
Personalize This Recipe.
These AI tools can help you adapt this recipe to your needs, whether that's picky eaters, dietary restrictions, or needing to use whatever's in the fridge. Pick a tool, hit send, and chat to get a version that works for your family. Using Gemini? Your prompt is automatically copied so you can paste it once the window opens.
Instructions
-
Step 1
Preheat oven to 400 °F.
-
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.
-
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.
-
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.
-
Step 5
Top with chopped pistachios and fresh mint.
