This Simple Honey’d Italian Chicken and Potatoes will take you just a few minutes to prep!
Our amazing across-the-street neighbors decided in the midst of April quarantine to start raising and butchering chickens. They generously asked if we wanted in on it.
Wellllllll. Yes. We wanted some chickens, most definitely. But we knew nothing about raising them and butchering them, and we didn’t have time to commit to it. They assured us that they’d take care of the hard part (which sounded more fun than hard to them). So how could we say no?!
We helped pay for feed and other supplies, saved all of our food scraps for the growing chicks, and best of all? Our littlest guys learned to stop whatever they were doing outside to holler “doodle-do!” across the street whenever their roosters started crowing. Cutest. Think. Ever.
So now we have several locally grown chickens in our freezer (can it possibly get more local than ACROSS THE STREET?!). They even went so far as to cut legs and thighs off for us during the butchering process.
I’ve been using the thighs in this Honey’d Italian Chicken recipe and not only is it incredibly simple to put this all together, but it is also super delicious! I can quickly slide this into the oven to bake, then steam a veggie and get out mixed greens to go with it. So easy!
Simple 4-Ingredient Honey’d Italian Chicken
- 2 pounds boneless or bone-in chicken thighs or breasts
- 2 pounds yellow or red potatoes
- 3 Tablespoons honey
- ¾ cup Italian Dressing
- Place chicken in a baking dish.
- Scrub potatoes and cut them into wedges, placing them in the dish with the chicken.
- In a small saucepan, mix honey and Italian dressing over low heat until combined.
- Drizzle dressing mixture over the chicken.
- Bake, uncovered, in a 425 degree oven for 45 minutes or until chicken is no longer pink.
If you prefer to use boneless chicken in this recipe, cut the baking time down to 25-35 minutes.
If you like simple recipes like this, you will love our Simple Real Food Recipes Cookbook. These are my go-to recipes now!