Honey-Glazed Chicken, Roasted Carrots with Honey, Warm Potato Salad

Perhaps I should have broken this post into three different entries...that's a long title!! I have made this chicken many times before, it's a good standby. I found the carrot recipe recently and the potato salad happened on the spot. Everything turned out well. James loved the carrots and I liked the potatoes. Pretty typical. He likes the healthy items, I take the carbs!! :) The chicken and carrot recipes came from Everyday Food - as usual!


Honey-Glazed Chicken
Ingredients
Serves 4 (I cut the recipe in half for the two of us. I won't make all the notations - I just split it down the middle!)
1/2 cup honey
1 tablespoon balsamic vinegar
2 teaspoons dried thyme
Coarse salt and ground pepper
1 chicken, (about 3 pounds) cut into 8 pieces (I just used boneless skinless breasts.)

Directions
1. Preheat oven to 475 (I cooked them at 450 with the carrots on the same baking sheet.)degrees.
2. Line a rimmed baking sheet with foil.
3. In a small bowl (or glass measuring cup), whisk together honey, vinegar, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
4. Place chicken pieces on prepared pan; brush with honey glaze to coat.
5. Roast, brushing twice with glaze (do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and opaque throughout, 20 to 25 minutes.

Roasted Carrots with Honey
Ingredients
Serves 4 (Again, I cut this in half - I'm not a big leftover fan!)
1 1/2 pounds carrots, cut on the diagonal into 2-inch lengths and halved lengthwise if thick
1 tablespoon olive oil
Coarse salt and ground pepper
1 tablespoon honey

Directions
1. Preheat oven to 450 degrees.
2. On a rimmed baking sheet, toss carrots with oil; season with salt and pepper.
3. Roast, tossing once, until tender, 30 to 35 minutes.
4. Remove from oven, and toss with honey.

Warm Potato Salad
Ingredients
4 medium Russet potatoes, peeled and cut into half inch chunks
1 scallion, sliced
1 stalk celery, diced
2 tbsp. flat leaf parsley, minced
1 tablespoon Dijon mustard
1 tablespoons red wine vinegar
½ teaspoon sea salt
2-3 tbsp. extra-virgin olive oil
Freshly ground black pepper

Directions
1. Bring a large pot of salted water to a boil. Cook potatoes to desired doneness.
2. Meanwhile, chop scallion, celery and parsley. Put into the bottom of a large bowl.
3. Make vinaigrette using mustard, red wine vinegar, salt, pepper and oil. Whisk together.
4. Drain potatoes and add to bowl.
5. Pour vinaigrette over potatoes.
6. Mix well and serve.