Categories: Meals
Ingredients
- 1 tsp salt
- 1 tsp pepper
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 2 tbsp. olive oil, divided
- 1 tbsp. butter
- 6 boneless skinless chicken breast halves
- 1/2 cup white wine
- 3 tbsp. 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
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Preheat oven to 375. Combine the salt, pepper, rosemary, and thyme. In a large skillet, heat 1 tbsp. olive oil and butter over medium-high heat. Sprinkle half of the seasoning mixture over chicken breasts. Add chicken to skillet; cook until golden brown, 2-3 minutes per side. Remove chicken. Add wine and 2 tbsp. honey to pan; cook 2-3 minutes, stirring to loosen browned bits.
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Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Stir in remaining olive oil, seasonings and honey. Microwave, covered, until potatoes are just tender, about 10 minutes.
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Transfer vegetables to a foil-lined 15×10-inch baking pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until chicken reaches 165, 25-30 minutes. Discard bay leaves. Serve chicken with vegetables and pan juices.