Honey-Roasted Chicken & Root Vegetables

• 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

1. Preheat oven to 375u0b0. 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 165u0b0, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.

salt, pepper, fresh rosemary, thyme, olive oil, butter, chicken, white wine, honey, sweet potatoes, carrots, fennel bulbs, chicken stock, bay leaves

Taken from www.tasteofhome.com/recipes/honey-roasted-chicken-root-vegetables/ (may not work)