Ingredients

• 2 chicken breasts, boneless and skinless
• 1 pound baby Yukon gold potatoes
• 2 tablespoons oil
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1 teaspoon paprika
• 2 teaspoons Kinder’s Buttery Steakhouse seasoning

• 3 tablespoons butter
• ½ cup honey
• 2 cloves garlic, minced
• ½ teaspoon pepper
• ¼ teaspoon salt

Instructions

1. Heat the oven to 400° and cover a baking sheet with foil.
2. In a medium saucepan over medium heat, melt the butter. Add the honey, garlic, salt, and pepper, stirring to combine. Bring the mixture to a boil, then lower the heat and simmer for 5–6 minutes. Remove from the heat and set aside.
3. Pound the chicken breasts until they are evenly thick. Cut the potatoes into quarters or sixths so all pieces are roughly the same size.
4. Place the chicken breasts on the lined baking sheet and spread the potatoes around them.
5. Drizzle both the chicken and potatoes with oil, then evenly sprinkle all seasonings over everything.
6. Spoon the honey glaze over the chicken and transfer the pan to the oven.
7. Bake for 25–30 minutes, or until the chicken is fully cooked and the potatoes are fork-tender.

• Nutritional values are approximate.