Chicken with Honey Garlic Roasted Root Vegetables

Prep Time 15 MIN

Cook Time 35 MIN

Serves 4

Ingredients :

  • 3 carrots, cut into 1-inch (2.5 cm) pieces
  • 1 sweet potato, cut into 1-inch (2.5 cm) pieces
  • 1/2 lb (250 g) Brussels sprouts, halved
  • 2/3 cup (150 mL) VH® Honey Garlic Sauce, divided
  • 3 tbsp (45 mL) olive oil, divided
  • 2 tsp (10 mL) finely chopped fresh thyme
  • 1 tsp (5 mL) finely chopped fresh rosemary
  • 4 skin-on bone-in chicken breasts
  • 1/2 tsp (2 mL) each salt and pepper

Directions :

  1. Preheat oven to 400˚F (200˚C). Toss together carrots, sweet potato, Brussels sprouts, 1/3 cup (75 mL) VH® Honey Garlic Sauce, 2 tbsp (30 mL)
  2. oil, thyme and rosemary. Transfer to 13- x 9-inch (3 L) baking dish.

  3. Season chicken with salt and pepper and coat with remaining oil; arrange on top of vegetables.
  4. Bake for 30 to 35 minutes or until chicken is cooked through and vegetables are tender. Serve with remaining VH® Honey Garlic Sauce.

Recipe Tips:

  • Substitute turnips, potatoes and parsnips for any of the vegetables.
  • If chicken is cooked before vegetables are tender, remove and keep warm while vegetables continue to cook.
  • Garnish with chopped fresh parsley or chives if desired.
  • Use boneless, skinless chicken breasts if desired. Add to vegetables in the last 15 minutes of cooking.

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