Roast Chicken with Potatoes, Carrots and Onions
Hearty and satisfying, this one-pan dinner is quick to put together, making it an excellent weeknight meal option.
prep time
10 minutes
cook time
1 hour / 0 mins
Ingredients
1 pound of bone-in, skin on chicken thighs and legs
3-4 carrots, washed and cut into 1 inch pieces
2 yellow onions, cut into 1 inch pieces
2 medium-sized russet potatoes, washed and cut into 1 inch pieces
1 tablespoon honey
1 tablespoon olive oil
1/2 cup chicken or vegetable stock (you can also use white wine)
2 teaspoons salt
1 teaspoon pepper
3-4 carrots, washed and cut into 1 inch pieces
2 yellow onions, cut into 1 inch pieces
2 medium-sized russet potatoes, washed and cut into 1 inch pieces
1 tablespoon honey
1 tablespoon olive oil
1/2 cup chicken or vegetable stock (you can also use white wine)
2 teaspoons salt
1 teaspoon pepper
Directions
Preheat your oven to 400 F. In a large baking dish, arrange chicken pieces, onion, potatoes and carrots. Drizzle with honey, olive oil, salt and pepper. Add stock or wine to bottom of pan. Roast for 45 minutes-1 hour, until vegetables are fork-tender and chicken is browned and cooked through. Serve immediately.
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Roasted Beet and Goat Cheese Salad with Orange Vinaigrette
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