Honey-Roasted Chicken & Root Vegetables
TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 6 servings.
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
Ingredients
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1 teaspoon salt
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1 teaspoon pepper
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1 teaspoon minced fresh rosemary
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1 teaspoon minced fresh thyme
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2 tablespoons olive oil, divided
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1 tablespoon butter
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6 boneless skinless chicken breast halves (6 ounces each)
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1/2 cup white wine
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3 tablespoons honey, divided
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3 peeled medium sweet potatoes, chopped
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4 medium peeled carrots, chopped
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2 medium fennel bulbs, chopped
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2 cups chicken stock
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3 bay leaves
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 serving: 432 calories, 11g fat (3g saturated fat), 99mg cholesterol, 543mg sodium, 42g carbohydrate (23g sugars, 6g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 3 starch, 1-1/2 fat.
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