Excellent! I'm always looking for different ways to cook with boneless, skinless chicken breasts. This recipe gives the feel of a slow roasted full chicken meal with all the fixings. I needed to roast my veggies about 45 minutues to get them the way I like them..really crispy. The honey sauce was a very different and quite delicious addition. This is going into my best of the best file. Thanks!
This was great! The honey / stock sauce made the dish. I cut up the veggies in large bite size pieces...the carrots in slices...and threw in a turnip I had in fridge. I roasted them for a total of 40 minutes, turning every 10 minutes...other than that followed the recipe. It was wonderful!
This was a simple and hardy meal. I like when I can cook my veggies and meat all in one dish. What makes this chicken is the honey/stock sauce you put on at the end, without it I think this would not be near as good as it was. I loved the chance to use parsnips in a way I actually enjoyed.
Different. I live in the South & we don't have parsnips here. I used baby carrots but it takes longer to cook them than 25 minutes as LifeIsGood stated. I tested mine & found they were done in 50 minutes. I placed new potatoes, turnips, and asparagus after 15 minutes & everything got done at the same time. I also cut back on the salt & spices. I served mine with yeast rolls and a garden salad. When the chicken came out, I put rolls in, then had brownies ready to bake when the rolls were out.
Really enjoyed the roasted vegetables and sauce on the chicken.Will make again.
This is a really nice recipe, although next time I wll double the honey sauce ingredients. I followed the recipe except for parsnips and baby carrots (couldnt find at supermarket) so I used carrots cut and halved, which worked well. I also did add a little honey mustard at the end with the honey ingredients that simmer. DH and DS only had one problem..............the honey simmering sauce , they both wanted more!!!!!! Thanks katew another great recipe.