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Honey-Wrapped-Golden-Chicken-with-Honey-Asparagus-Balsamic

3rd Place: Honey-Wrapped Golden Chicken with Honey Asparagus Balsamic

Submitted by Mary Shivers of Ada, Oklahoma
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Servings 4

Ingredients
  

Honey-Wrapped Golden Chicken

  • 3 (5-6 oz.) bone-in, skin-on chicken thighs
  • 1½ cups panko breadcrumbs
  • ¾ cup honey divided
  • ¼ cup unsalted butter melted 
  • 1 tbsp. minced garlic
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 3 tsp. parsley flakes
  • Non-stick cooking spray

Honey Asparagus Balsamic

  • 1 lb. fresh asparagus, well-trimmed
  • 1½ tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • ¼ tsp. crushed red pepper

Instructions
 

Honey-Wrapped Golden Chicken

  • Heat oven to 400°F.
  • Line a 10x15-inch jelly roll pan with parchment paper.
  • Set aside.
  • Place thighs in a pie plate.
  • Place panko in a separate pie plate.
  • Use an immersion blender to puree ¼ cup honey, butter, garlic, salt, and pepper.
  • Pour over thighs, turning to evenly coat.
  • Roll each in panko.
  • Place 1-inch apart, skin side up, in the center of the parchment-lined pan.
  • Sprinkle with remaining panko.
  • Then sprinkle evenly with parsley flakes.
  • Holding can about 6 inches away, spray tops with cooking spray until panko is lightly coated.
  • Bake for 20 minutes.

Honey Asparagus Balsamic

  • Place asparagus in a pie plate.
  • Mix 2 tbsp honey, olive oil, balsamic vinegar, and red pepper together.
  • Drizzle evenly over asparagus, turning to coat.
  • Spread asparagus evenly around partially baked chicken. 
  • Return to the oven and bake for 25 minutes more.
  • Divide amongst four serving plates.
  • Divide remaining honey into four small ramekins and add one to each plate for drizzling over chicken.
  • Serve immediately.
Keyword Honey-Wrapped Golden Chicken with Honey Asparagus Balsamic