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.
