Best 2 Honey Roasted Chicken Root Vegetables Recipes
Honey roasted chicken and root vegetables is a classic dish that is both delicious and easy to make. The combination of sweet, savory, and earthy flavors is sure to please everyone at your table. This dish is also a great way to get your daily dose of fruits and vegetables. With just a few simple ingredients, you can create a meal that is both healthy and satisfying.
Let's cook with our recipes!
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
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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 : Calories 432 calories, Fat 11g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 543mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 6g fiber), Protein 39g protein. Diabetic Exchanges
CAST IRON HONEY-SRIRACHA GLAZED CHICKEN WITH ROASTED ROOT VEGETABLES
I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables before finishing in the oven.
Provided by Willpio
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h23m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
- Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
- Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
- Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
- Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 40.6 g, Cholesterol 71.6 mg, Fat 20.5 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 7.5 g, Sodium 908.2 mg, Sugar 15.3 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that your dish turns out perfectly.
- Choose Fresh Ingredients: The quality of your ingredients will greatly impact the final dish. Whenever possible, use fresh, seasonal produce and high-quality meats and spices.
- Don't Crowd the Pan: When roasting vegetables, make sure to spread them out in a single layer on the baking sheet. Overcrowding the pan will prevent them from roasting evenly and will result in soggy vegetables.
- Roast Vegetables Until Tender: To ensure that your vegetables are cooked through, roast them until they are tender when pierced with a fork. The exact roasting time will vary depending on the type of vegetable, so be sure to check them regularly.
- Use a Meat Thermometer: To ensure that your chicken is cooked to perfection, use a meat thermometer to check the internal temperature. The chicken is cooked when the internal temperature reaches 165°F (74°C).
- Let the Chicken Rest: After roasting the chicken, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender chicken.
Conclusion:
This honey roasted chicken and root vegetable dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The combination of tender chicken, roasted vegetables, and flavorful honey glaze is sure to please everyone at the table. With a little planning and preparation, you can create this impressive dish that is sure to become a family favorite.
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