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Per serving
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- 1
Sear the chicken
Combine the salt, pepper, minced rosemary, and minced thyme. Heat 1 tablespoon of the olive oil and the butter in a large skillet over medium-high heat. Sprinkle half the herb mixture over the chicken breasts, then add them to the skillet and cook until golden brown, 2-3 minutes per side. Remove and set aside. Add the white wine and 2 tablespoons of the honey to the pan; cook 2-3 minutes, stirring to loosen the browned bits.
- 2
Toss the vegetables
Peel and chop the sweet potatoes and carrots, and chop the fennel bulbs. Combine them in a microwave-safe bowl with the remaining olive oil, the remaining herb mixture, and the remaining honey; stir to coat. Microwave, covered, until the potatoes are just tender, about 10 minutes.
- 3
Roast
Preheat the oven to 375°F. Transfer the vegetables to a shallow roasting pan. Pour in the chicken stock and the wine mixture from the skillet, then tuck in the bay leaves. Top the vegetables with the seared chicken breasts. Roast until a thermometer inserted in the chicken reads 165°F, 25-30 minutes. Discard the bay leaves before serving the chicken with the vegetables and pan sauce.
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Honey-Roasted Chicken with Root Vegetables
Created by: WholeFoodWendy
Ingredients
- 1 tsp salt
- 1 tsp pepper
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 2 tbsp olive oil
- 1 tbsp butter
- 2 1/4 lb chicken breast
- 1/2 cup white wine
- 3 tbsp honey
- 3 sweet potatoes
- 4 carrots
- 2 fennel bulb
- 2 cup chicken stock
- 3 bay leaves
Instructions
- Sear the chickenCombine the salt, pepper, minced rosemary, and minced thyme. Heat 1 tablespoon of the olive oil and the butter in a large skillet over medium-high heat. Sprinkle half the herb mixture over the chicken breasts, then add them to the skillet and cook until golden brown, 2-3 minutes per side. Remove and set aside. Add the white wine and 2 tablespoons of the honey to the pan; cook 2-3 minutes, stirring to loosen the browned bits.
- Toss the vegetablesPeel and chop the sweet potatoes and carrots, and chop the fennel bulbs. Combine them in a microwave-safe bowl with the remaining olive oil, the remaining herb mixture, and the remaining honey; stir to coat. Microwave, covered, until the potatoes are just tender, about 10 minutes.
- RoastPreheat the oven to 375°F. Transfer the vegetables to a shallow roasting pan. Pour in the chicken stock and the wine mixture from the skillet, then tuck in the bay leaves. Top the vegetables with the seared chicken breasts. Roast until a thermometer inserted in the chicken reads 165°F, 25-30 minutes. Discard the bay leaves before serving the chicken with the vegetables and pan sauce.