I am on a mission to cook, edit, and consume low calorie recipes at least two to three times a week.
Eating-in is cheaper, and cooking can be an adventure. These recipes don’t taste low calorie at all.
Today I’m
featuring:
Honey Roasted
Chicken
Ingredients
1
large parsnip – peeled, halved lengthwise and cut into 2-inch lengths
A parsnip looks like
a yellow carrot
1
large white turnip – peeled and cut into 1-inch chunks
2
small red onions – cute into 1-inch-wide wedges
2
tablespoons red-wine vinegar
2
tablespoons olive oil
1
teaspoon dried thyme
Coarse
salt and ground pepper
2
tablespoons chopped fresh parsley
4
each bone-in, skin-on chicken drumsticks and thighs
1
tablespoon honey
I left out the pears, it didn’t sound appetizing to me
Preparation
- Preheat oven to 375 degrees.
- On large rimmed baking sheet (or two small ones) toss parsnip, turnip, and onions with vinegar, 1 tablespoon oil, and ½ teaspoon thyme; season with salt and pepper.
- In a small bowl, combine parsley and remaining ½ teaspoon thyme; season with salt and pepper
- Carefully slide fingers under chicken skin to loosen
- Spread parsley mixture under and on top of skin
- Push vegetable to edges of baking sheet; place chicken pieces in center and roast 30 minutes
- In a small bowl combined honey and remaining 1-tablespoon oil.
- Remove baking sheet from over and brush top of chicken pieces with honey mixture
- Roast 30 more minutes, or until thigh juices run clean when meat is pierced.
- Serve immediately
This was amazing!!! The skin was crispy not
burned. and the vegetables were perfectly seasoned. I have never roasted before, and after doing lots of research I realized
it wasn’t that hard, not to mention everything turned out delicious.
Try it out and let me know what you
think!
Original recipe by: Cooking Light
Adjusted with Love by: Me!
Nutrition
Facts
Serving
Per Recipe: 4-5
Amount
Per Serving
421 Calories
15.8g Fat
3.3g Saturated
fat
30g Protein
41.9g Carbohydrates
8.7g fiber
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