2 Tablespoons butter

1 tablespoon Italian seasoning

4 bone-in, skin on chicken thighs

1 cup  Small Cucumbers

1 cup Brown Mushrooms

1 Medium Sized Onion

1 Cup Baby Carrots

2 cups Mixed Bell Peppers, cut into one-inch cubes

⅓ cup honey

⅓ cup butter

2 Tablespoons mustard

3 garlic cloves, minced

¼ cup whole Almonds or Pecans

1/2 cup Cherry Tomatoes, halved

3 Limes , Quartered


Black Pepper

Chef Stone’s Secret Spice™️

  1. Preheat oven to 400 degrees. Season Chicken with Salt, Black pepper & Secret Spice. In a medium-sized skillet over medium-high heat, melt the butter. Add minced onion & garlic, Add the chicken skin side down and sear for 2-3 minutes until brown then turn over.

  2. In a large bowl, combine vegetables. In a small bowl whisk together butter, honey, mustard, garlic, salt and black pepper. Pour half the mixture over the vegetables and toss to coat. Add the vegetables to the skillet. Pour the rest over the chicken.

  3. Roast in the oven for 40 minutes or until chicken is cooked throughout and juices run clear. Add Almonds/Pecans , Cherry Tomatoes and Lime and serve!

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