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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

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 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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