Nourish + Ground: Crispy Chicken & Potatoes with Honey-Drizzled Veggies

Welcome to your cozy-meets-power meal for the week. This recipe is more than just delicious—it's functional fuel for busy women who want strength, energy, and nourishment without spending hours in the kitchen.

We’re layering flavors and nutrients—crispy skin, caramelized veggies, and just a hint of honey—to create a healing meal that satisfies cravings and supports your body.

🥩 Why This Meal Works

• Protein-Packed: With ~45g protein per serving from bone-in chicken thighs, this meal supports muscle recovery, metabolism, and stable energy—especially important when you're lifting heavy or flowing through one of our yoga sculpt sessions.

• Rooted in Real Whole Foods: We're pairing satiating fats with slow-digesting carbs (baby potatoes + carrots) and vibrant veggies to help you feel grounded—not bloated.

• Hormone-Loving Ingredients: Olive oil, ghee, and a touch of honey help nourish your nervous system and support cycle syncing goals.

• Crowd-Pleaser: This recipe is family-friendly, great for meal prep, and easy to customize for whatever’s in season or in your fridge.

🛒 The Ingredients

You’re working with intentionally selected foods that fuel both strength and softness:

For the Chicken:

• 2 bone-in, skin-on chicken thighs

• Olive oil or ghee (no duck fat needed)

• Garlic powder, smoked paprika, sea salt

• A drizzle of raw honey (the real glow-up)

For the Roasted Veggies:

• Baby potatoes (carbs that fuel your fire)

• Zucchini, broccoli, and carrots (fiber, minerals, grounding)

• Olive oil or ghee

• Dried thyme or rosemary

• Optional: lemon squeeze for brightness

⏱ Prep & Cook Time

• Prep Time: 15 minutes

• Cook Time: 35–40 minutes

• Optional Broil: 2–4 minutes for crispy skin + veggies

• Total Time: ~50–55 minutes

🍽 The Ritual of Roasting

There’s something sacred about slow roasting—about letting flavors deepen, about not rushing the process. It’s a small act of resistance against burnout culture. As this meal roasts, let it be your nudge to take 5 deep breaths, sip tea, or stretch on the kitchen floor.

🔥 Cooking Instructions

1. Preheat your oven to 425°F and line a sheet pan or cast iron skillet.

2. Rub your chicken with olive oil, smoked paprika, garlic, salt + pepper.

3. Toss veggies in oil, herbs, and seasoning.

4. Roast everything together for 35–40 minutes, flipping veggies halfway.

5. Optional: Broil for 2–4 minutes for that caramelized finish.

6. Drizzle with honey and lemon juice while warm.

7. Serve and breathe. You’ve just made a full-body nourishing meal.

🧘‍♀️ Wellness Tip: Pair with Your Evening Ritual

After this meal, ground deeper into the evening with:

• A 5-minute herbal foot soak (try nettle or lemon balm)

• 3 deep belly breaths with hands on your womb space

• Journal on the prompt: “How can I nourish myself more simply this week?”

📝 Macros (Per Serving)

• Calories: ~550

• Protein: ~45g

• Fat: ~28g

• Carbs: ~25–30g

💬 Share with the Studio

Made this meal? Post your version in the community space with a photo or your favorite swap—let’s inspire each other. You’re building strength and softness, one delicious bite at a time.

Print

Crispy Chicken & Potatoes with Veggies & Honey Drizzle

Yield: 2

Author: Laura Paquin

Prep time: 15 MinCook time: 40 MinOptional Broil Time: 4 MinTotal time: 59 Min

A crispy, caramelized one-pan meal that satisfies your savory-sweet craving, balances blood sugar, and delivers serious flavor with simple ingredients.

Ingredients

Chicken:

• 2 bone-in, skin-on chicken thighs
• 1 tbsp olive oil or ghee (sub for duck fat)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp sea salt
• Black pepper to taste
• 1 tsp raw honey (for drizzling)

Potatoes & Veggies:

• 1½ cups baby potatoes, halved
• 1 small zucchini, chopped
• 1 cup carrots, peeled and sliced
• 1 cup broccoli florets
• 1 tbsp olive oil or ghee
• 1 tsp dried thyme or rosemary
• Sea salt + pepper to taste
• Optional: squeeze of lemon after roasting

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet or large skillet with parchment or lightly grease it.
2. Prep the chicken: Pat the chicken thighs dry. Rub with olive oil or ghee, smoked paprika, garlic powder, salt, and pepper. Let sit while prepping veggies for more flavor.
3. Prep the veggies: In a large bowl, toss potatoes, carrots, zucchini, and broccoli with olive oil or ghee, herbs, salt, and pepper.
4. Arrange everything on the pan: Place the chicken thighs skin-side up. Spread veggies around them in a single layer.
5. Bake for 35–40 minutes, flipping the veggies halfway through. Chicken should be golden and reach an internal temp of 165°F.
6. Broil for 2–4 minutes at the end if you want extra crispy skin and caramelization on the veggies.
7. Drizzle with honey after baking while everything is still warm. Optional: squeeze a bit of lemon juice for brightness.
8. Serve warm—and let the roasted garlic, crispy chicken skin, and honey mingle in all the right ways.

Notes

Tips + Notes

• Substitute chicken thighs with bone-in drumsticks or chicken breasts (adjust cook time slightly).
• Other veggie options: green beans, bell peppers, red onions.
• Honey tip: A light drizzle goes a long way—this keeps blood sugar stable while adding a cozy, grounding vibe.

Nutrition Facts

Calories

550

Fat

28 g

Carbs

30 g

Protein

45 g