Regular Dinner Recipe

Preheat and prep

Preheat the oven to 200°C (400°F). Wash the baby potatoes, halve any large ones. Peel and cut the carrots into 1-inch pieces. Trim broccoli into florets. Place potatoes and carrots on a rimmed baking sheet.

Toss the potatoes and carrots with 2 tablespoons olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme and half of the minced garlic. Spread in an even layer. Roast in the preheated oven for 20 minutes; add broccoli sprinkled with remaining garlic and a light drizzle of oil, toss, and roast an additional 12–15 minutes until vegetables are tender and golden.

While vegetables start roasting, pat the 4 chicken breasts dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and cook 5–6 minutes without moving until a golden crust forms. Flip and cook another 5–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Remove chicken to a plate and tent loosely with foil to rest.

Lower heat to medium. Pour off any excess fat leaving about 1 tablespoon in the pan. Add 1 cup chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon.

Stir in 1 tbsp lemon juice, 1 tsp Dijon mustard and 1 tsp honey. Taste and adjust seasoning. If you prefer a slightly thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water until smooth, then whisk into the simmering sauce and cook 1–2 minutes until thickened.

Return the chicken to the pan and spoon sauce over for 1 minute to reheat and coat.

Divide roasted vegetables among 4 plates. Place a chicken breast on each plate and spoon the pan sauce over the chicken. Sprinkle chopped parsley and serve with lemon wedges on the side.

Enjoy immediately.