Honey-Glazed Chicken with Root Vegetables
 
Prep time
Cook time
Total time
 
By Kathy Strahs, from The 8x8 Cookbook: Square Meals for Weeknight Family Dinners and More--In One Perfect 8x8 Inch Dish (Burnt Cheese Press, 2015), reprinted with permission. As excerpted from the book: "The shiny glazed chicken drumsticks get all the attention in this dish, but the roasted root vegetables relaxing beneath them really 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! They go into the oven partially cooked to make sure they’re done right in synch with the chicken."
Author:
Serves: 4
Ingredients
  • 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 ½ pound)
  • ½ small red onion, cut into wedges
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground thyme
  • ¾ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1½ pounds chicken drumsticks
Instructions
  1. Heat oven to 400º F.
  2. 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 metal baking pan. Add the onion wedges to the dish or pan.
  3. In a small bowl, stir together the honey and balsamic vinegar. Set aside.
  4. In a small bowl, combine the thyme, salt and pepper. Measure out ¾ teaspoon of the seasoning mixture and sprinkle it all over the vegetables. Drizzle olive oil over the vegetables and toss to combine.
  5. Season the chicken with the remaining seasoning mixture–be sure to slide some of the seasonings under the skin as well as on the outside. Arrange the chicken on top of the vegetables. Roast for 20 minutes. Brush the chicken with half of the honey-balsamic mixture and bake for another 15 minutes. Brush the chicken with the remaining honey-balsamic mixture and continue baking until the chicken reaches an internal temperature of 165ºF and the vegetables are tender, about 10 minutes more (tent the chicken with foil if the glaze starts to burn).
Recipe by This Week for Dinner at http://thisweekfordinner.com/the-8x8-cookbook-honey-glazed-chicken/