Name: Honey-roasted Chicken & Root Vegetables Recipe
Total time: 5 min
Yield: 6
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. Kelly Ferguson, Conshohocken, Pennsylvania.

How to make Honey-roasted Chicken & Root Vegetables Recipe

Taste Of Home

Crawler

Indian

<p>When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. Kelly Ferguson, Conshohocken, Pennsylvania.</p>

Non Vegetarian

Salt

Pepper

Minced fresh rosemary

Minced Fresh Thyme

Olive Oil,  Divided

Butter

Boneless skinless chicken breast halves

White wine

Honey divided

Peeled medium sweet potatoes,  chopped

Medium peeled carrots,  chopped

Medium fennel bulbs,  chopped

Chicken Stock

Bay leaves

Preheat oven to 375. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits.

step 1

Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes.

step 2

Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.

step 3