Chicken with Honey Garlic Roasted Root Vegetables
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15Prep Time Minutes
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50Total Time Minutes
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10Number of Ingredients
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4Servings
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) oil, thyme and rosemary. Transfer to 13- x 9-inch (3 L) baking dish.
Season chicken with salt and pepper and coat with remaining oil; arrange on top of vegetables.
Bake for 30 to 35 minutes or until chicken is cooked through and vegetables are tender. Serve with remaining VH® Honey Garlic Sauce.
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.
Chicken with Honey Garlic Roasted Root Vegetables