Honey and Garlic Glazed Chicken with Roasted Red Potatoes
Combine honey, garlic, mustard, lemon juice, thyme and spices. Using a sharp knife, make 2-3 deep, diagonal slashes across breast meat. Add marinade ingredients and chicken breasts to a resealable plastic bag or container with tight-fitting lid and toss to coat well. Refrigerate 4 hours or overnight. When ready to bake, preheat oven to 375 degrees. Add potatoes to marinating chicken and add melted butter; toss to combine. Place all on parchment-lined sheet pan. Bake approximately 30-60 min until internal temp of chicken reaches 160 degrees (time varies based on size of chicken breasts). Turn broiler on and brush pan juices over chicken. Broil carefully 1-2 min until slightly caramelized and glaze darkens (it can burn quickly, so watch closely). Remove from oven and serve with Char-Steamed Green Beans.
Char-Steamed Green Beans
Add beans and oil to a skillet over high heat, tossing to coat. Cover tightly and cook 2 min, tossing often. When oil begins to smoke, quickly add 1/3 c water and cover immediately. Cook/steam until water evaporates, approx. 3-4 min. Remove from heat, season with a pinch of salt and pepper, and serve immediately.
* To make this recipe keto, substitute honey for 3 T monkfruit syrup. To make this recipe paleo, substitute butter for olive oil.