Ingredients
8 Fingerling Potatoes
4 Boneless, Skinless Chicken Breasts
4 Tbsp. Lemon Juice
1/3 cup Honey
1/2 tsp. Pepper
1 tsp. Salt
3/4 tsp. dried Lavender
3/4 tsp. Herbs de Provence
1/8 tsp. Red Pepper Flakes
1/2 cup Chicken Stock
2 Tbsp. Olive Oil
❃❃ Serves 4❃❃
Marinade
Mix honey, lemon juice, salt, pepper, lavender, Herbs de Provence and red pepper flakes together in a large sealable bag. Add chicken breasts and marinade for 1 – 2 hours.
Preparation
Preheat oven to 425.
Cut potatoes into 1-inch pieces.
Potatoes
In a large heavy bottomed, oven safe skillet, or caste iron pan add 1 Tbsp. olive oil and heat on high. Once oil is hot add potatoes, pinch of salt and a pinch of pepper stirring occasionally until browned on the outside and slightly crispy. Remove potatoes from pan onto a plate.
Chicken
Remove chicken from marinade and dry slightly. Save marinade. Add remaining 1 Tbsp. olive oil to the skillet and add chicken breasts. Cook on the first side until browned and then turn over.
Add potatoes back into the pan with chicken, in a single layer, and then add chicken stock. Put chicken and potatoes in the oven to finish cooking for about 12 minutes.
Assemble & Make Sauce
After chicken is cooked remove chicken and potatoes to a platter covering with foil.
Return skillet or caste iron to high heat with the chicken stock and add the bag of marinade into the pan. Boil on high until the sauce reduces by half and thickens slightly or about 5 – 10 minutes. Once sauce is done spoon over chicken and serve.