Bready or Not: Honey Roasted Chicken and Carrots
This recipe bakes up chicken breast halves and baby carrots into a sweet and savory dish.
chicken, gluten free
2 - 3
chicken breast halves
with bone and skin
salt and pepper
8 - 12
2 - 3
or rosemary, or a few teaspoons dry herbs
Preheat oven to 425-degrees. Set out a large casserole dish. Rub the chicken with enough oil to coat it on both sides, then season with salt and pepper. Place the breasts skin side down in the dish.
Bake for 25 minutes. Turn the chicken over--watch out, it will sizzle and pop! Add as many carrots as desired to the pan.
Bake for another 25 minutes. As the chicken bakes, in a bowl combine the butter, honey, and herbs.
Turn the chicken over to be skin-side up again. Spoon the butter-honey mix over the chicken and carrots. Roll the carrots around in it for good measure. Roast for an additional 5 minutes.
OM NOM NOM!
Printed from Bready or Not at BethCato.com.