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Honey-Roasted Chicken & Root Vegetables

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
  • Total Time
    Prep: 25 min. Cook: 40 min.
  • Makes
    6 servings


  • 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


  • 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.
  • 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 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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Average Rating:
  • Katy's mom
    Dec 6, 2020

    This is a good basic recipe, and not overpoweringly sweet. I used skin-on, bone-in thighs (we dislike boneless, skinless chicken) and subbed maple syrup for the honey since that's what I had on hand.

  • Kimberly
    Mar 27, 2020

    Very good. I added yellow squash and russet potatoes as well as sweet potato and carrots. I also reduced broth to 1 1/2 cups and increased white wine to 1 cup and added 2-3 T of dijon mustard to sauce. I also thickened the broth with 1/4 c water and 2 T cornstarch after it was done baking.

  • TiggerB101
    Oct 26, 2019

    I found this in 13 great Sheet Pan Dinners recipes. I love Honey Roasted Chicken so I figured I'd give it a try. I'm a guy and I don't always follow directions so got all my stuff ready and started to read. This is not a Sheet Pan Dinner. The whole thing sucked.

  • BakerDeborah
    Dec 29, 2018

    I fully enjoyed this meal! I didn't microwave the vegetables, but but put them in the oven with foil over the pan while Browning the chicken. It worked out wonderfully! Oh, yeah. I did add some pearled onions sliced in half.

  • Mary
    Jan 1, 2018

    I love it absolutely wonderful

  • Butcher2boy
    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.

  • NH-rescue
    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!

  • pajamaangel
    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!

  • dlyn9smith
    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.

  • Remenec
    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!