Roasted Chicken Breast and Vegetables

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

Can you believe that it's already time for back to school? I was shocked seeing the aisles of school supplies out last week when I was at the grocers. Like, where did the summer go? I believe those in the south are going back next week and ours up north will be headed back in less than 3 weeks. It's that time of the year that our schedules are jam packed, the last thing that we need is to add to the mental load. For me, having a solid weeknight dinner plan in place always helps take some of the pressure off thinking about my daily to-do pile. I especially love finding one-pan recipes to help cut down on dish duty. Anything that can shave a few minutes off the overloaded schedule I will always gravitate towards. So when I saw this Roasted Chicken Breast and Vegetables, a one-pan recipe on Golden Blossom Honey, it felt like the most appropriate time to exclaim "Winner, Winner, Chicken, Dinner!" 

 

 

The sauce and the veggies can be prepped in the morning, then all that's left is tossing the pan into the oven in the evening. A real time saver for when you're already exhausted at the end of the day. The chicken bakes up with a golden, crisp skin and juicy center. The orange gives it a light, lovely citrus flavor which blends beautifully with the earthy tarragon. It's like a gourmet meal without the gourmet effort. This is a great recipe for those of you who are growing root veggies in your gardens this year and need an idea of how to put some of it to good use, as well as for those of us who just need some breathing room in our day.

 

Ingredients

Sauce:

2 tablespoons GOLDEN BLOSSOM HONEY

1 tablespoon olive oil

1/3 cup orange juice

grated zest of 1 orange

1 tablespoon fresh tarragon, chopped

2 cloves garlic, chopped

4 bone-in chicken breasts halves with skin

1 1/2 pounds small red skinned potatoes, halved

6-8 carrots, peeled, cut in half lengthwise and cut into 2-inch lengths

4-6 plum tomatoes, quartered

several springs fresh tarragon

salt and pepper to taste

CLICK HERE FOR FULL RECIPE 

 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! 

   

Have the kids started back to school in your area yet?