One-Pan Honey Roasted Chicken and Carrots
Yields 4 servings
Yields 4 servings
- 1 teaspoon ground cinnamon
- 3 tablespoons honey
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh thyme
- 1 pound whole carrots, cut into 1 i-inch chunks
- 1 cup cran-raisins
- 4 (6 to 8 ounce) boneless and skinless chicken breas
- Carbohydrate 31.4171425118257 g
- Cholesterol 0 mg
- Fat 7.07463000293558 g
- Fiber 2.13873745096125 g
- Protein 0.980696250176252 g
- Saturated Fat 0.971656500411067 g
- Serving Size 1 1 recipe (502g)
- Sodium 609.122050000822 mg
- Sugar 29.2784050608644 g
- Trans Fat 0.248139000092997 g
- Calories 178 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Line a baking sheet with foil and spray with nonstick spray.
- In a small bowl, combine the salt, pepper, cumin, cinnamon, and garlic powder.
- In a large bowl, combine 1 tablespoon of the olive oil, 1 tablespoon of the honey, half of the spice mixture, cran-raisins, and the carrots. Toss to coat the carrots in the spices.
- Spread the mixture on the prepared baking sheet in a single layer. Loosely cover the carrots with foil and bake for 10 minutes.
- While the carrots cook, coat the chicken breast in the remaining olive oil, remaining honey, and remaining spice mixture.
- Remove the carrots from the oven and remove the foil.
- Move the carrots to one side of the pan and place the chicken on the second half.
- Bake for 20 minutes or until the chicken is firm and cooked through and carrots are soft.
- Remove from the oven and sprinkle with fresh thyme.
- Serve and enjoy.
A Weeknight Winner: One-Pan Honey Roasted Chicken and Carrots
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and, let’s be honest, delicious enough to get the kids to actually eat it without a fight. That’s why I’ve become a huge fan of one-pan recipes. They minimize cleanup (a huge bonus!), and they often result in meals that are bursting with flavour. This One-Pan Honey Roasted Chicken and Carrots recipe is a perfect example. It takes about 30 minutes from start to finish, leaving me plenty of time to catch up with my family after a long day.
The beauty of this dish lies in its simplicity. The honey provides a lovely sweetness that balances perfectly with the savory spices. The carrots roast beautifully alongside the chicken, absorbing the delicious flavors and creating a wonderfully tender and slightly caramelized side dish. I love using cran-raisins; they add a pleasant tartness and a touch of sweetness that elevate the entire dish. You can easily adapt this recipe to what you have on hand. Sometimes I add other root vegetables like sweet potatoes or parsnips – it always turns out wonderfully!
This recipe is a staple in our house, and it's become a favorite among friends and family, too. It's so versatile; you can easily adjust the spices to suit your preferences or use different fruits to add a unique twist. One night I even used diced apricots instead of cran-raisins, and the result was unexpectedly delightful. The possibilities are endless, really! I love that I can prepare this meal in advance, then just pop it in the oven when I’m ready. That flexibility makes it a perfect weekday meal or a quick and easy dinner party option.
Tips for Success:
- Don't overcrowd the pan: Ensure the chicken and carrots are in a single layer to allow for even cooking and browning.
- Adjust the cooking time: Depending on the thickness of your chicken breasts, you may need to adjust the cooking time slightly. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Get creative with spices: Feel free to experiment with different spice combinations. Paprika, rosemary, or thyme would all be delicious additions.
- Make it a complete meal: Serve this dish with a side of quinoa or rice for a more substantial meal.
I hope you enjoy this recipe as much as I do! Let me know in the comments if you try it and how it turns out. Happy cooking!
