One-Pan Honey Roasted Chicken and Carrots
Here is a meal that's tasty, nutritious, and will please the whole family.
Servings: 4 people
Calories: 400kcal
Ingredients
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1 pound whole carrots cut into 1 inch chunks
- 1 cup cran-raisins
- 24 to 32 ounces boneless and skinless chicken breasts 4 pieces
- 1 tablespoon thyme fresh
Instructions
- 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 olive oil, 1 tablespoon of 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