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
For the Sauce
3 tablespoons butter
½ cup honey
2 cloves garlic, minced
½ teaspoon pepper
¼ teaspoon salt
Preheat the oven to 400° and line a baking sheet with foil.
In a medium pan, melt butter over medium heat until melted. Stir in honey, garlic, salt, and pepper. Bring to a boil and then reduce heat and let simmer for 5-6 minutes. Remove from heat and set aside.
Pound chicken breasts to even thickness and cut potatoes into quarters or sixths, making each potato about the same size for even cooking.
Place chicken breasts on the prepared baking sheet and arrange potatoes around the chicken.
Drizzle potatoes and chicken with oil and sprinkle evenly with seasonings.
Pour honey glaze over chicken and place in oven.
Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender.