Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 25 min. Cook: 40 min. YIELD: 6 servings.

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

Ingredients

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

Directions

1. 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.

2. 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.

3. 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.

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