Honey-Roasted Chicken & Root Vegetables Recipe

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Honey-Roasted Chicken & Root Vegetables Recipe
Honey-Roasted Chicken & Root Vegetables Recipe photo by Taste of Home
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Honey-Roasted Chicken & Root Vegetables Recipe

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4.5 5 5
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup white wine
  • 3 tablespoons honey, divided
  • 3 peeled medium sweet potatoes, chopped
  • 4 medium peeled carrots, chopped
  • 2 medium fennel bulbs, chopped
  • 2 cups chicken stock
  • 3 bay leaves

Directions

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. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits.
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.
Transfer vegetables to a foil-lined 15x10-in. baking 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. Yield: 6 servings.
Originally published as Honey-Roasted Chicken & Root Vegetables in Taste of Home November 2016, p25

Nutritional 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.

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup white wine
  • 3 tablespoons honey, divided
  • 3 peeled medium sweet potatoes, chopped
  • 4 medium peeled carrots, chopped
  • 2 medium fennel bulbs, chopped
  • 2 cups chicken stock
  • 3 bay leaves
  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. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits.
  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.
  3. Transfer vegetables to a foil-lined 15x10-in. baking 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. Yield: 6 servings.
Originally published as Honey-Roasted Chicken & Root Vegetables in Taste of Home November 2016, p25

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Reviews forHoney-Roasted Chicken & Root Vegetables

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MY REVIEW
Butcher2boy User ID: 6390217 276613
Reviewed Oct. 22, 2017

"Delicious! I added more fennel, for we really like it. One of these comfort food dishes that you don't have to measure! I like that."

MY REVIEW
NH-rescue User ID: 4255840 258958
Reviewed Dec. 31, 2016

"We used regular honey and it wasn't as sweet as I was afraid it might be. Even our family member who doesn't like honey liked this recipe. We aren't particularly fond of fennel, so I substituted other root vegetables. I've found this is good with carrots, turnips, and winter squash as well!"

MY REVIEW
pajamaangel User ID: 1603339 257892
Reviewed Dec. 9, 2016

"This was delicious! Unlike the other two reviewers, I made this recipe as stated. The chicken was tender and the vegetables were cooked to perfection. I do not like sweet potatoes, but in this recipe, I devoured them. I couldn't believe how good they were. My husband wanted the vegetables a little sweeter, but I thought they were great just the way they were. This is a keeper and I will be making it again for sure!"

MY REVIEW
dlyn9smith User ID: 1866642 255672
Reviewed Oct. 20, 2016

"I did not have any honey, so I used honey mustard dressing on the chicken instead. I also did not precook the vegetables in the microwave. After browning the chicken, I put the root vegetables raw on the sheet pan, then put the chicken and roasted for 30 minutes. Everything was done at the same time. The other substitution I used was sweet onions instead of fennel. My family does not like fennel."

MY REVIEW
Remenec User ID: 6059530 255429
Reviewed Oct. 14, 2016

"Very delicious and flavorful recipe! It smelled like Thanksgiving dinner while I was cooking this! I was short on time, so I did simplify the directions. I skipped the pan searing and placed all the ingredients-minus the butter and olive oil- in a covered casserole dish. I baked the chicken at 300 degrees for one hour. The chicken was tender and the flavors were amazing!"

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