Published on: 11/03/2026
This news was posted by Oregon Today News
Description
Roasting root vegetables and chicken together on a sheet-pan is a classic dinner move. As the chicken cooks, the skin browns and crisps, and the fat renders, contributing flavor and richness to the vegetables in the pan. Here, bone-in chicken legs are surrounded by carrots and red onions, which get especially sweet and soft as they caramelize in the oven. A hot honey glaze adds verve and spice, while crushed fennel or coriander seeds lend a gentle perfume. Serve this with warm bread to soak up all the flavorful drippings.
News Source : https://www.oregonlive.com/nytcooking/2026/11/793301792-roasted-chicken-with-hot-honey-carrots.html
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