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Crispy honey garlic chicken served with baby potatoes and salad on a plate

Honey Garlic Chicken with Roasted Baby Potatoes & Cucumber Tomato Salad

A delightful dish combining sweet honey and savory garlic with juicy chicken and crispy roasted baby potatoes, topped with a fresh cucumber tomato salad.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 2 pieces boneless skinless chicken breasts Look for fresh chicken without discoloration.
  • 2 tbsp honey You can use maple syrup for a vegan option.
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce Use tamari for gluten-free option.
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
Roasted Baby Potatoes
  • 1.5 lbs baby potatoes, halved Choose firm potatoes.
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
Cucumber Tomato Salad
  • 1 large cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 piece red onion, diced
  • 2 tbsp fresh parsley, chopped For garnish.
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • to taste salt and pepper

Method
 

Preparation
  1. In a bowl, mix together honey, minced garlic, soy sauce, paprika, salt, and pepper to create the marinade.
  2. Toss the halved baby potatoes with olive oil, garlic powder, Italian seasoning, salt, and pepper.
Roasting the Potatoes
  1. Spread the seasoned baby potatoes on a baking sheet and roast at 425°F (220°C) for 30–35 minutes, stirring halfway through.
Cooking the Chicken
  1. Heat olive oil in a hot skillet, then add the marinated chicken and cook for 5–6 minutes on each side until golden and caramelized.
Making the Salad
  1. In a large bowl, combine the sliced cucumber, halved cherry tomatoes, diced red onion, chopped parsley, olive oil, and lemon juice. Toss gently.
Serving
  1. Arrange the chicken, roasted potatoes, and salad attractively on a plate. Garnish with extra parsley.

Notes

The dish keeps well in the fridge for up to 3 days in an airtight container. For freezing, pack in a suitable container for up to 3 months.