Thyme Honey Mustard Roasted Chicken With Root Vegetable Puree Food

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HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES



Honey-Mustard Chicken with Roasted Vegetables image

Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h

Yield 4

Number Of Ingredients 17

3 cups peeled and cubed butternut squash
2 carrots, peeled and cut 1-inch pieces
1 large parsnip, peeled and cut into 1/2-inch pieces
1 small sweet potato, peeled and cut into 1/2-inch pieces
1 small red onion, cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh rosemary
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
4 skinless, boneless chicken breast halves
¼ teaspoon salt
1 pinch ground black pepper to taste
1 tablespoon extra-virgin olive oil
½ cup low-sodium chicken broth
¼ cup white wine
2 tablespoons honey
2 tablespoons whole-grain mustard

Steps:

  • Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
  • Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
  • Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
  • Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
  • Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
  • Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g

PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME



Provencal Roasted Chicken with Honey and Thyme image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

1 (3 to 4-pound) chicken, excess fat trimmed and giblets removed
Kosher salt and freshly ground black pepper
1 shallot, sliced
1 bunch fresh thyme
1 lemon, zested in large strips
3 tablespoons extra-virgin olive oil
1 tablespoon honey
3 tablespoons water
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons minced shallot
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • For the chicken: Season the chicken cavity with salt and pepper, to taste. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil. Whisk the honey and remaining oil in a small bowl. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture. Season bird with salt and pepper, to taste.
  • Tuck the wings under the back, cross the legs, and tie them with kitchen string. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and open up the legs a bit. Baste the chicken with the pan drippings, using the thyme sprigs as a brush. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F., 20 to 25 minutes more. Transfer the chicken to a carving board, and let it rest 10 minutes before carving.
  • For the sauce: Remove the rack from the roasting pan. Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits that cling to the pan. Strain the pan drippings into a small bowl and spoon off the fat. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste. Carve the chicken and serve drizzled with the sauce.

HONEY-ROASTED CHICKEN & ROOT VEGETABLES



Honey-Roasted Chicken & Root Vegetables image

When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. -Kelly Ferguson, Conshohocken, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

1 teaspoon salt
1 teaspoon pepper
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 tablespoons olive oil, divided
1 tablespoon butter
6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine
3 tablespoons honey, divided
3 peeled medium sweet potatoes, chopped
4 medium peeled carrots, chopped
2 medium fennel bulbs, chopped
2 cups chicken stock
3 bay leaves

Steps:

  • Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.

Nutrition Facts : Calories 432 calories, Fat 11g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 543mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 6g fiber), Protein 39g protein. Diabetic Exchanges

ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES



Roasted Honey-Mustard Chicken Thighs with Vegetables image

This roasted honey-Dijon chicken and vegetable recipe is perfect for a weeknight meal - change up the vegetables as desired.

Provided by Deb

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 10

3 tablespoons Dijon mustard
3 tablespoons honey
lemon, juiced
½ teaspoon dried thyme
salt and pepper to taste
10 skinless, boneless chicken thighs
8 carrots, sliced
1 bunch fresh asparagus, cut into thirds
1 tablespoon olive oil
1 tablespoon butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
  • Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
  • Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 393.1 calories, Carbohydrate 24.4 g, Cholesterol 122.4 mg, Fat 18 g, Fiber 5.1 g, Protein 34.9 g, SaturatedFat 5.3 g, Sodium 404.5 mg, Sugar 14.6 g

ROASTED ROOT VEGETABLES WITH THYME



Roasted Root Vegetables With Thyme image

We bought a share in an organic farm this year which gave me the opportunity to prepare a number of root vegetables that were new to me as a cook, among them rutabagas and turnips. Feel free to experiment with amounts and types of veggies. I used rutabaga, potato, sweet potato, and red onion in my first attempt, but carrots, turnips, parsnips or leeks would also work well in this dish. This would make a good Thanksgiving side dish as it can be served warm or at room temperature.

Provided by Sonata

Categories     Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 rutabaga, peeled and chopped
2 medium potatoes, chopped
2 medium sweet potatoes, peeled and chopped
1 medium red onion, chopped
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper

Steps:

  • Preheat oven to 425°F.
  • Chop vegetables into 1-inch pieces and toss with thyme and enough olive oil to coat in baking pan.
  • Roast for 50 minutes to an hour, turning occasionally, till tender and brown in spots.
  • Whisk together olive oil and vinegar and drizzle over vegetables. Season to taste with salt and pepper.

PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME



Provencal Roasted Chicken With Honey and Thyme image

This is a little different way of doing roast chicken and it is very nice. Serve with rice or couscous so that none of the sauce goes to waste!

Provided by Irmgard

Categories     Whole Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

1 (3 -4 lb) whole chickens, with excess fat trimmed and giblets removed
kosher salt
fresh ground black pepper
1 shallot, sliced
1 bunch fresh thyme
1 lemon, zest of, in large strips
3 tablespoons extra virgin olive oil
1 tablespoon honey
3 tablespoons water
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon honey
2 tablespoons shallots, minced
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon kosher salt
fresh ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • To make the chicken, season the chicken cavity with salt and pepper to taste.
  • Stuff the chicken cavity with the shallot, half the thyme, and lemon zest.
  • Set on a rack in the roasting pan and brush the chicken with a bit of the olive oil.
  • Whisk the honey and remaining oil in a small bowl.
  • Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture.
  • Season the bird with salt and pepper to taste.
  • Tuck the wings under the back, cross the legs, and tie them with kitchen string.
  • Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes.
  • Remove the pan from the oven and turn the chicken breast side up.
  • Cut the string where it holds the legs together and open up the legs a bit.
  • Baste the chicken with the pan drippings, using the thyme sprigs as a brush.
  • Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F, 20 to 25 minutes more.
  • Transfer the chicken to a carving board and let rest for 10 minutes before carving.
  • To make the sauce, remove the rack from the roasting pan.
  • Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits and cling to the pan.
  • Strain the pan drippings into a small bowl and spoon off the fat.
  • Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt and pepper to taste.
  • Carve the chicken and serve drizzled with the sauce.

Nutrition Facts : Calories 634.5, Fat 48.4, SaturatedFat 11.8, Cholesterol 160.4, Sodium 260.6, Carbohydrate 10.8, Fiber 0.1, Sugar 8.7, Protein 38

ROAST CHICKEN AND ROOT VEGETABLES WITH MUSTARD-ROSEMARY SAUCE



Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce image

Categories     Chicken     Mustard     Onion     Roast     Graduation     Rosemary     Carrot     Turnip     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1/3 cup whole grain Dijon mustard
1/3 cup olive oil
2 1/2 tablespoons chopped fresh rosemary
1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed
2 large red onions, each cut into 8 wedges, peeled
1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces
1 pound peeled baby carrots
1 cup canned low-salt chicken broth

Steps:

  • Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.
  • Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.

HONEY THYME GRILLED CHICKEN



Honey Thyme Grilled Chicken image

For grilling chicken, I wanted a marinade different from barbecue sauce, so I pulled out some honey and thyme. If you have time, let the chicken marinate awhile to boost flavor. -Noel Bigelow, Alexandria, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup olive oil
1/4 cup honey
1 garlic clove, minced
8 chicken drumsticks (about 2 pounds)
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, whisk oil, honey and garlic until blended. Sprinkle drumsticks with seasonings., Lightly oil grill rack with cooking oil. Grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and brushing generously with honey mixture during the last 5 minutes.

Nutrition Facts : Calories 418 calories, Fat 26g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 531mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 29g protein.

ROSEMARY-THYME MARINADE



Rosemary-Thyme Marinade image

With the end of the holiday season, I'm ready to return to more normal eating habits. Breaking out my little George Foreman and looking for ways to prepare chicken, fish and vegetables. Came across this on another site and thought it would work well with poultry or zucchini or potatoes.

Provided by justcallmetoni

Categories     Lemon

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
1/4 cup water (or use more oil if you are not concerned about calories)
1/4 cup lemon juice
2 garlic cloves, pressed
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon lemon zest

Steps:

  • Mix all ingredients together in a small bowl or resealable bag.
  • The orginal recipe did not include marinating times but I would suggest at least 2 hours for chicken, preferably overnight. Since fish tends to cook in marinades, 30 minutes should do. For vegetables, firmer vegetables can go longer but something like zucchini or yellow squash might be ready in 20-30 minutes.

HONEY, VANILLA, AND THYME ROASTED CHICKEN



Honey, Vanilla, and Thyme Roasted Chicken image

Don't be put off by the ingredients - honey and vanilla - with chicken! Surprisingly, they complement each other very well. A perfect sunday roast.

Provided by AaliyahsAaronsMum

Categories     < 4 Hours

Time 2h

Yield 4 serving(s)

Number Of Ingredients 19

1 (1 1/4 kg) whole chickens
1 bunch fresh thyme
2 -4 tablespoons butter
1 vanilla pod or 1/2 teaspoon vanilla extract
3 tablespoons clear honey
3 -4 garlic cloves, grated
350 ml chicken stock
salt & freshly ground black pepper
1 swede
2 parsnips
2 carrots
1 onion
1 dash vegetable oil
2 sprigs fresh rosemary
salt & freshly ground black pepper
4 large potatoes
50 g butter
100 ml whipping cream
salt & freshly ground black pepper

Steps:

  • Pre-heat oven to gas mark 6/400F/200°C.
  • Pick the thyme leaves off and discard the stalks and finely chop the leaves.
  • In a bowl, put the knob of butter and add half of the chopped thyme and the grated garlic and give it all a good mix.
  • Lift the skin of the chicken with your fingers and push the herbed butter underneath the skin (you need to be very gentle as to not tear the skin).
  • Season the chicken well inside and out.
  • Slightly warm the honey in another bowl.
  • Split the vanilla pod lengthways and scrape the inside with the back of a knife and mix into the warmed honey.
  • Add the remaining chopped thyme into the honey mixture.
  • Place the chicken into a roasting tray and pour the honey mixture all over the chicken and pour 100ml of chicken stock into the tray.
  • For the roast vegetables, peel the swede, parsnips and carrots and cut into equal sized chunks.
  • Peel the onion and cut into wedges.
  • Pick the rosemary leaves and roughly chop them.
  • Toss all the vegetables in a little oil, add in the rosemary and season it well and place them in another roasting tray.
  • Cook the chicken in the centre shelf and the vegetables in the bottom shelf.
  • The vegetables will take about 30-35 minutes to cook (but the tray needs to be shaken and vegetables turned over every 15 minutes but be careful not to break them).
  • The chicken will take about 1 hour to cook, basting it with the juices every 15 minutes as well.
  • Meanwhile, to make the mash, peel the potatoes and chop them into large chunks and boil them in seasoned water until soft.
  • Mash the potatoes and add the butter and season it well.
  • Pass it through a sieve to get rid of any lumps and cover to keep warm.
  • Once the chicken is ready, remove from the tray and transfer onto a serving dish. Cover the chicken with foil and let it rest for 20 minutes.
  • Using a spoon, skim off the excess fat from the juices in the roasting tin and then add the remaining stock to the tray, scrape and mix with the juices.
  • Pour the juices into a saucepan and bring it to boil for about 5 minutes.
  • Whip the cream lightly.
  • Add 2tbsp of the whipped cream into gravy in the saucepan and when it has warmed through remove from heat.
  • Strain the gravy into a serving jug.
  • Add the remaining cream to the mashed potatoes and mix in thoroughly. Re-heat if necessary in a pan or in the microwave.
  • Transfer the roast vegetables into a serving dish.
  • Serve all together and carve at the table.

ROASTED CHICKEN WITH VEGETABLES AND THYME



Roasted Chicken with Vegetables and Thyme image

For chicken with tender meat and a crisp, golden brown skin in about an hour, roasting it in a high-heat oven, along with carrots, leeks, and potatoes, is the way to go for a tasty one-pot dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h25m

Number Of Ingredients 9

3/4 pound red new potatoes, halved or quartered if large
3/4 pound carrots, cut into 2-inch lengths, halved lengthwise if large
8 shallots, peeled and halved through the root ends
1 head garlic, halved horizontally
1 bunch fresh thyme
3 tablespoons olive oil
Coarse salt and ground pepper
2 small onions, halved
1 whole chicken (3 1/2 to 4 pounds), giblets discarded

Steps:

  • Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, shallots, garlic, and a few sprigs of thyme with 2 tablespoons oil. Season with salt and pepper. Set aside.
  • In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of thyme. Scatter remaining thyme over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.
  • Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 50 to 60 minutes.
  • Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices.

Nutrition Facts : Calories 719 g, Fat 38 g, Fiber 4 g, Protein 59 g

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