8partially cooked baby potatoes cut in half longways
6sliced shiitake mushrooms
3thickly sliced green asparagus
3thickly sliced white asparagus
1/4cupof sliced green onions
1seeded and julienned red bell pepper
Kosher salt and fresh cracked pepper to taste
parsley leaves for garnish
Preheat the oven to 375°
Season the split chicken breasts on all sides with salt and pepper.
Next, add olive oil to a large saute pan on high heat and in the chicken skin side down and cook for 3 to 4 minutes or until golden brown. Flip the chicken over and cook for a further 3 to 4 minutes then remove the chicken from the pan and set aside.
In the same pan add in the chopped bacon and cook until crispy.
Once the brown and crispy, remove the bacon from the pan and set aside. Add in the potatoes, mushrooms, asparagus and red bell pepper in the bacon fat and sear until gold brown on all sides.
Add the bacon and green onions to the pan and toss. Season with salt and pepper, place the partially cooked chicken on top and finish the pan in the oven for 10 to 12 minutes or until the chicken is cooked through.
While the chicken is cooking whip the butter until light and fluffy and fold in the honey, tarragon, salt and pepper until combined.
Spread the honey butter all over the chicken before serving!