Honey Garlic Glazed Chicken


I work full time, five days a week, plus an hour commute each way. Let me tell you, once I get home, there is very little I want to do…. least of all cook dinner. It is usually around 6 pm when I finally get home and feel like I do not have the time or energy to create an elaborate meal. To combat this, I have collected some “go to” recipes that are easy to make, home-cooked, but still taste great (in me and my hubby’s opinion.)
One meal my husband and I make almost weekly is Honey Garlic Glazed Chicken with Rosemary Potatoes. I personally don’t eat a lot of red meat, so I’m always trying to reinvent the average baked chicken by making different marinades or using a variety of spices and seasonings. The glaze for this recipe is great because it uses ingredients that I typically have on hand in our pantry, and you just toss it all together in a bowl and mix it up! The potatoes are even easier, but first lets tackle the chicken!

You will need:
2 baking sheets
Nonstick spray

Honey Garlic Chicken Glaze
2 lbs. boneless chicken breast
2 tablespoons olive oil
Half a stick of butter (2 tablespoons)
2 tablespoons honey
2 tablespoons brown sugar
1-1/2 tablespoons Dijon mustard
3 HEAPING tablespoons minced garlic (less if you aren’t a garlic lover!)
1/2 teaspoon basil (dried)
Pinch of salt and pepper

Preheat oven to 400 degrees F.
First melt the butter in the microwave, then combine the rest of your glaze ingredients, mixing well so the sugar dissolves. Boom. You are done with the glaze! Now spray your baking sheet with nonstick spray and arrange your chicken. Brush or spoon the glaze on to the chicken so that it is coated. Once this is done you are ready to place it in the oven! Bake the chicken until it is completely cooked, about 20-25 minutes. Make sure the internal temperature of your chicken reaches 165 degrees F. (I suggest using a digital thermometer.) And that’s it! So quick and easy! If you do not have time (or if you are not feeling potatoes), you can serve this with rice or steamed veggies or just on its own! YUM)

Simple Rosemary Potatoes
1-2 tablespoons olive oil
1-2 lbs. baby Red or Yukon Gold potatoes (I leave the skins on)
1-2 tablespoons Rosemary (I honestly eye-ball it!)
Salt and pepper to taste

Preheat oven to 400 degrees F.
Wash and pat dry the potatoes and cut them into medallions. You can cut them into cubes or quarter them, but I find that the potatoes do not cook as evenly or crisp up as well. Spray your second baking sheet with non-stick spray, arrange potatoes in a single layer. Drizzle olive oil over potatoes then sprinkle on salt, pepper and rosemary as desired and give a good stir. Bake for approximately 45 minutes, or until you can easily pierce potatoes with a fork. The edges should be slightly crispy. That’s all, folks!

I usually stick the potatoes in the oven first, and about 20 minutes in I add the chicken so it all finishes around the same time. I usually serve this meal with steamed broccoli. Since I’m all about home cooked AND convenient, I use “steam fresh” veggies that are ready after five minutes in the microwave –I always have at least 5 of these in my freezer!

Since this meal serves my husband (who basically eats 2 servings) and me with some leftovers, I would approximate that this meal yields about four servings.


XOXO, Cait B.


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