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Honey Butter Grilled Chicken w/Roasted V




Source of Recipe


KSL
Honey Butter Grilled Chicken w/Roasted Veggies

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Ingredients:

* 1 medium, red skinned sweet potato
* 3 medium carrots (or approx 1 1/2 cups sliced baby carrots)
* 2 medium parsnips
* 1 medium onion
* 2 tablespoons butter, melted
* 2 tablespoons honey, warmed
* 2 cloves crushed garlic
* Salt, Pepper and Seasonings of choice*
* 1 1/2 pounds boneless skinless chicken
* 2 fresh lemons
* Fresh herbs for garnish

Method:

Preheat oven to 375 degrees. Line a large baking sheet with foil or parchment for easy cleanup (or spray pan with non-stick spray); set aside.

Peel and slice vegetables into 1/2-thick slices or sticks; place in a large zip-loc bag. Whisk together melted butter and honey, add crushed garlic, drizzle approximately half over vegetables, set remaining honey butter aside; seal bag and gently toss to coat vegetables with honey butter. Spread veggies out on prepared pan; salt and pepper to taste and, if desired, sprinkle with additional seasoning of choice. Slice one lemon in half and squeeze one half over veggies; roast 50-60 minutes or until desired doneness.

While vegetables are roasting prepare chicken; cook chicken last 10-15 minutes cooking time for vegetables.

Remove skin and bone from chicken; horizontally slice breast into two thin slices or place chicken breast between two pieces of plastic wrap and pound until chicken breast is an even 1/4-inch thick. Alternate method - cut chicken into bite-size pieces and place on a skewer. Brush chicken with remaining honey butter; sprinkle with desired seasoning and juice from juice from 1/2 a lemon; grill until hash marks and browned on bottom; turn and continue to cook until internal temperature reaches 165 degrees. Place chicken on a bed of roasted veggies, garnish with lemon slices; serve with a glass of milk and a multi-grain roll.