Honey-Roasted Chicken & Root Vegetables

Name: Honey-Roasted Chicken & Root Vegetables
Prep time: 25 min
Cook time: 40 min
Yield: 6
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

Honey-Roasted Chicken & Root Vegetables was pinched from <a href="https://www.tasteofhome.com/recipes/honey-roasted-chicken-root-vegetables/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"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..."

INGREDIENTS

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1 teaspoon salt

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1 teaspoon pepper

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1 teaspoon minced fresh rosemary

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1 teaspoon minced fresh thyme

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2 tablespoons olive oil, divided

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1 tablespoon butter

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6 boneless skinless chicken breast halves (6 ounces each)

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1/2 cup white wine

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3 tablespoons honey, divided

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3 peeled medium sweet potatoes, chopped

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4 medium peeled carrots, chopped

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2 medium fennel bulbs, chopped

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2 cups chicken stock

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3 bay leaves

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