Most of the time when I go to the food store I have chosen specific recipes to make for dinner that week so I have a complete list of things to purchase. Other times I have no idea and I walk around aimless putting things in my shopping cart and hope for the best to throw something together that we could eat for dinner. This meal was one of those times were I had no plan for the ingredients I was buying. Later that week I stumbled upon this recipe last minute and amazingly had bought almost everything I needed to make it. It is super easy and convenient, since it only uses one pan and everything cooks together at the same time. Perfect for a weeknight meal after work!
1 Bunch of Asparagus
8oz Container of Sliced White Mushrooms
1 Large Sweet Onion - Largely Diced
1 Bag Mini Red Potato - Halved
4-6 Chicken Drumsticks
1 Bulb of Garlic
4 Tbsp Olive Oil
1/2 Cup Honey
Start by prepping all of your vegetables. Get out a large roasting pan and preheat the oven to 475F. Put your potatoes, asparagus and onions in a large bowl. Season with salt and pepper. Add the mushrooms to the bowl, drizzle 2 Tbsp of olive oil over top of the vegetables. Toss the vegetables together using your hands to coat everything. Add 2 Tbsp of honey and toss again. Pour the entire bowl into the roasting pan.
Get out your chicken and pat it dry, then season it with salt & pepper. I used drumsticks because that is what we had on hand but Jessica over at 'How Sweet It is' used a roasting chicken, if you don't have either of those options, chicken thighs would be fine too anything that has skin so it can get nice and crispy in the oven.
Rub 1/4 cup of honey all over your chicken pieces. Than with the last 2 Tbsp of olive oil drizzle over top of the chicken and turn to coat all sides of the pieces. Transfer the chicken to the roasting pan on top of the vegetables. Roast everything for about 45 minutes, about half way through I gave the pan a good shake to flip the vegetables and turned the drumsticks over so both sides would be crisp.
Enjoy!! - Nicole