One Pan Roast Chicken
When dinnertime rolls around it always helps to have lots of recipe ideas to throw together something quickly. This "One Pan Roast Chicken," recipe is easy to prepare and throw into the oven, for a dinner the family will love.
This one pan roast chicken recipe doesn't require a lot of preparation, but the end results are restaurant worthy! Some of the ingredients you will need for this recipe include oil, honey, sweet potatoes peeled and cut into chunks, carrots halved, parsnips quartered, red onion cut into wedges and chicken breasts. To start you will want to preheat your oven to 400 degrees Fahrenheit. You will want to add the sweet potatoes, parsnips and carrots into a large pan of boiling water and bring to a boil and simmer for 3 minutes. Drain the vegetable and put into a bow. Add all the ingredients into a roasting pan and cook for 25-30 minutes, until the chicken is cooked, it's that easy. For the full recipe details you'll want to take a look at the site.
This recipe blog is for anyone who loves food and cooking, there are lots of recipes with something for everyone, both savory recipes and sweet recipes, there are even recipes for the kids. The writer is a mother of two young children, and wanted to start this blog as a fun way to share her passion for food, while sharing her recipes with her readers. Some of the recipes you will find on this site include barbecue recipes, beef recipes, cake recipes, cheese recipes, chicken recipes, dessert recipes, drink recipes, fish recipes, pasta recipes, picnic recipes, pie recipes, potato recipes, breakfast recipes and sandwich recipes to name a few.
The carrot is a root vegetable, which is usually orange in colour, though can be purple, red, white, and yellow. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines. The carrot gets its bright orange colour from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein and zeaxanthin.
Sweet potatoes are only distantly related to the potato. The sweet potato does not belong to the nightshade family. Raw sweet potatoes are rich in complex carbohydrates, dietary fiber and beta carotene, while having moderate amounts of other micronutrients, to include vitamin B5, vitamin B6 and manganese.
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