Honey Thyme Chicken
with Roasted Potatoes & Green Beans
- Milk
A honey-based sauce may sound like something that goes with dessert, but mild-tasting pork loves a sweet sauce too, especially one that has a few savory elements added to the mix. In this recipe, you’ll be folding an extra-large drizzle of honey into a rich, savory pan sauce, then spooning it onto pork tenderloin. (We recommend spooning it on the roasted potatoes and side of green beans, too!)
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
2 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
1 clove
Garlic
2 teaspoon
Honey
10 ounce
Chicken Cutlets
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until lightly browned and tender, 20-25 minutes total. (You’ll add more to the sheet after 10 minutes.)
• Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 6-8 minutes (it’ll finish cooking in step 4). • While pork cooks, trim green beans if necessary. Peel and mince garlic.
Skip searing (you’ll cook the chicken in step 4).
• Once potatoes have roasted 10 minutes, remove sheet from oven; carefully toss, keeping on one side. • Toss green beans on empty side with a drizzle of oil and a pinch of salt and pepper. • Return to middle rack until veggies are tender, 10-12 minutes more.
• Once pork is browned all over, transfer to a second baking sheet. • Roast on top rack until pork is cooked through, 8-12 minutes.
Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest, 5 minutes.
• Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and thyme; cook until fragrant, 30 seconds. • Stir in stock concentrates, honey, and ¼ cup water (½ cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until reduced by half, 3-4 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.
• Let pork rest 2-3 minutes, then thinly slice crosswise. • Divide pork, green beans, and potatoes between plates. Drizzle pork with sauce and serve.
Thinly slice chicken crosswise.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the honey-thyme sauce, calling it "amazing" and "delicious," though some found the thyme overpowering 🍲.
- Ease of prep: Customers appreciated the simple, quick preparation and easy-to-follow instructions that made them "feel like a chef."
- Suggestions: Consider reducing thyme for a milder flavor; some preferred steaming green beans instead of roasting for better texture.
- Portions: Several noted small chicken portions or not enough food for the stated servings.
- Vegetable quality: Some reported issues with spoiled or wilted green beans and potatoes upon arrival.
Reviews from our home cooks
The chicken with honey thyme sauce was very good. Finally a HelloFresh recipe that doesn't instruct you to wipe out the pan between the protein and the sauce! Hallelujah! We always ignore that instruction since all those drippings and bits in the pan add so much flavor. We pulled from our spice cabinet to add some dried thyme to the potatoes, too, which nicely complimented the thyme in the chicken sauce. Also, we added some dried basil and a bit of balsamic vinegar to the roasted green beans. To our palates, the dish needed a touch of acid to cut through the overall richness. Otherwise it was a good meal.
This one was my favorite! I enjoyed cooking on the middle rack rather than the top. The potatoes didn't stick and the green beans weren't overcooked! The chicken did fine in the pan. The only problem was the crystalized honey. I ended up cutting both ends and one side off so I could get it all out.
We did need to cook the potatoes and green beans longer, but the whole meal was so good. We loved the Honey Thyme dressing and dipped everything in it. Was very yummy.
You need to boil the potatoes and blanch the green beans. If you just roast them they get chewy not creamy and crisp
Everything was great except the sauce. First, it was very bland and not sweet at all. I checked my ingredients and found out that I had only been given two teaspoons of honey when I should have had four for four meals. Also, the amount of thyme and garlic was the same for four meals as it was for two. No wonder it was thin and bland. Fortunately I cooked the meat, potatoes, and green beans perfectly, so my family liked everything anyway.
Easy to make, easy clean up, delicious results. Green beans and potatoes are some of my favorite veggies, and i love having a delicious new way to flavor a good piece of chicken!
So good. Finally i know learned how to make green beans to my liking. I baked it in my ninja foodie grill with some oil, salt and pepper, i loved it with the chicken the sause is amazing on it. Well done chefs.
I made mashed potatoes and used the potato water as the water for the honey sauce to help it thicken and served the chicken over the mash with the sauce doubling as gravy 🤤
I hate green beans, I loved this! The sauce and chicken was also amazing. Just wonderful all around.
This was another easy and tasty meal. The potatoes crisped up nicely. The chicken was tender and the sauce was delicious. The string beans were just okay.
