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

1. 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.

2. 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.

3. 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.

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