Earthy Rosemary meets nutty, slightly sweet hazelnuts and savory, rich goat cheese in this delicious fall dinner
Hi friends, happy Tuesday!! This recipe was inspired by the hazelnuts I had sitting in my pantry. I really wanted to use them in a savory dish, enter this incredible dinner that I’m really excited to share! It’s a new favorite of mine and I hope you love it as much as I do. The flavors are unique and work beautifully together.. a must-try if you’re looking for a cozy fall or winter meal.
Full recipe below! Serves 4.
For the chicken:
1.5lbs boneless skinless chicken thighs
2 tbsp honey
2 tbsp olive oil
1 tbsp white balsamic vinegar
1/2 tbsp Dijon mustard
2 tbsp finely minced rosemary
1 tsp garlic powder
salt and pepper to taste
For the carrots:
1 bunch carrots, about 5-6 carrots
2 tbsp olive oil
1 tbsp finely minced fresh rosemary
1/2 tsp dried thyme
1 tbsp honey
salt and pepper
For the potatoes:
1.5lbs gold potatoes, chopped, boiled, then drained
4oz goat cheese log
splash of whole or almond milk (add more to get desired consistency
Lots of salt and pepper, to taste
For the hazelnut pesto:
1/3 cup hazelnuts
3 cups packed basil
1 large or 2 small cloves garlic
1/3 cup freshly grated Parmigiano
1/3 cup olive oil, or enough to get desired consistency
salt and pepper to taste
Start by making your pesto: either blend the ingredients or make it by hand using a pestle and mortar (preferred method). Taste and add salt + pepper to taste, then set aside.
For the carrots: Preheat oven to 400F. Start by halving or quartering the carrots lengthwise (depending on size). Toss them with ingredients listed on a parchment lined baking sheet. Place in oven for 25-30 minutes or until carrots are fork tender. Turn off oven, and leave in oven to keep warm until ready to serve.
For the potatoes, get a large pot of water boiling. Cut your potatoes into medium sized chunks (about 1 1/2-2 inches each) and add them to the pot once the water is boiling. Boil for about 15-20 mins, or until the potatoes are soft and tender (halfway through, start cooking the chicken). Drain, then add back to the pot.
Add your log of goat cheese and the splash of milk, and use a wooden spoon to stir and incorporate everything. Taste and add salt and pepper to taste. Keep over low heat until you’re ready to serve.
For the chicken: start by marinading the chicken with all the ingredients listed. You can do this for a few minutes, or do it in advance for extra flavor.
Heat a large pan over medium-high heat and drizzle a bit of olive or avocado oil. Add your chicken thighs and let them sear for 4-5 minutes or until they’re browned/caramelized. Flip and cook on the other side until the chicken is cooked to 165F internal.
Serve by adding goat cheese potatoes to each plate. Add 1-2 chicken thighs, 1/4 of the carrots, and a generous bit of pesto. Top with extra parmigiano and enjoy!
I hope you love this recipe! Tag me on Instagram @abigailsapron if you make it. I’d love to see your recreation!
Stay tuned for more healthy and delicious recipes like this one. I can’t wait to share more recipes with you this week, I’ve got some really good ones lined up ;)
For now, I hope you all have a wonderful day, and thank you for the continued support! I’m so grateful for you <3
With love,
Abigail
Absolutely delicious and the most perfect fall flavors!