Honey-Glazed Chicken with Root Vegetables Recipe
Photo: Kathy Strahs
Shiny, glazed chicken drumsticks get all the attention in this dish, but the
roasted root vegetables relaxing beneath them also deserve some notice. Carrots,
turnips and potatoes are flavorful in their own right; and here, with honey-balsamic
glaze traveling down from the chicken, they become truly next-level.
Serves 4
1 cup roughly chopped carrots (about 2 medium)
1 cup roughly chopped turnips (1 to 2 small)
1 cup roughly chopped, skin-on red potatoes (about 1/2 pound)
1/2 small red onion, cut into wedges
2 Tbsp. honey
1 Tbsp. balsamic vinegar
1 tsp. ground thyme
3/4 tsp. coarse salt
1/2 tsp. ground black pepper
2 Tbsp. extra-virgin olive oil
1 1/2 pounds chicken drumsticks
Directions
Heat oven to 400°. Place the carrots, turnips and potatoes in a microwave-safe bowl, cover with plastic wrap and microwave on high for 4 minutes (alternatively, you can blanch the vegetables in a large pot of boiling water for 3 minutes). Drain any excess water and transfer the vegetables to an 8x8-inch glass, or ceramic, baking dish or to a metal baking pan. Add the onion wedges to the dish or pan.
In a small bowl, stir together the honey and balsamic vinegar. Set aside.
In a small bowl, combine the thyme, salt and pepper. Measure out 3/4 teaspoon of the seasoning mixture and sprinkle it all over the vegetables. Drizzle olive oil over the vegetables and toss to combine.
Season the chicken with the remaining seasoning mixture—be sure to slide some of the seasonings under the skin as well as over it. Arrange the chicken on top of the vegetables. Roast for 20 minutes. Brush the chicken with half of the honey-balsamic mixture and roast for another 15 minutes. Brush the chicken with the remaining honey-balsamic mixture and continue roasting until the chicken reaches an internal temperature of 165° and the vegetables are tender, about 10 minutes more (tent the chicken with foil if the glaze starts to burn).
From The 8x8 Cookbook: Square Meals for Weeknight Family Dinners, Desserts and More—in One Perfect 8x8-Inch Dish, by Kathy Strahs (Burnt Cheese Press, 2015). Reprinted with full permission.
Serves 4
Ingredients
Directions
Heat oven to 400°. Place the carrots, turnips and potatoes in a microwave-safe bowl, cover with plastic wrap and microwave on high for 4 minutes (alternatively, you can blanch the vegetables in a large pot of boiling water for 3 minutes). Drain any excess water and transfer the vegetables to an 8x8-inch glass, or ceramic, baking dish or to a metal baking pan. Add the onion wedges to the dish or pan.
In a small bowl, stir together the honey and balsamic vinegar. Set aside.
In a small bowl, combine the thyme, salt and pepper. Measure out 3/4 teaspoon of the seasoning mixture and sprinkle it all over the vegetables. Drizzle olive oil over the vegetables and toss to combine.
Season the chicken with the remaining seasoning mixture—be sure to slide some of the seasonings under the skin as well as over it. Arrange the chicken on top of the vegetables. Roast for 20 minutes. Brush the chicken with half of the honey-balsamic mixture and roast for another 15 minutes. Brush the chicken with the remaining honey-balsamic mixture and continue roasting until the chicken reaches an internal temperature of 165° and the vegetables are tender, about 10 minutes more (tent the chicken with foil if the glaze starts to burn).
From The 8x8 Cookbook: Square Meals for Weeknight Family Dinners, Desserts and More—in One Perfect 8x8-Inch Dish, by Kathy Strahs (Burnt Cheese Press, 2015). Reprinted with full permission.
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