Honey Garlic Chicken with Hasselback Potatoes

Instructions

Step 1 Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
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Step 2 Wash and dry the potatoes, then carefully slice thin cuts across each potato without cutting all the way through to create a hasselback pattern.
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Step 3 Drizzle the potatoes with olive oil and season with garlic powder, paprika, salt, and black pepper.
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Step 4 Place the potatoes on the baking tray and roast for 35–40 minutes until golden, tender, and crispy on the edges.
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Step 5 Season the chicken breasts with salt, black pepper, and paprika.
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Step 6 Heat olive oil in a skillet over medium heat and sear the chicken for about 4–5 minutes per side until golden and cooked through.
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Step 7 In the same skillet add butter and minced garlic and cook for about 30 seconds until fragrant.
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Step 8 Stir in honey and soy sauce and simmer for 1–2 minutes until the sauce thickens slightly.
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Step 9 Spoon the honey garlic sauce over the chicken until fully coated and glossy.
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Step 10 Toss lettuce, shredded carrots, cherry tomatoes, feta cheese, and vinaigrette dressing together to make the side salad.
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Step 11 Serve the honey garlic chicken alongside the roasted hasselback potatoes and fresh salad.

Storage and Reheating Tips

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in a skillet over medium heat or in the microwave until warmed through. Reheat the potatoes in the oven or air fryer at 350°F (175°C) for 8–10 minutes to help restore their crisp texture. The salad is best prepared fresh before serving.