Ingredients
Sauce:
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon olive oil
1/3 cup orange juice
grated zest of 1 orange
1 tablespoon fresh tarragon, chopped
2 cloves garlic, chopped
4 bone-in chicken breasts halves with skin
1 1/2 pounds small red skinned potatoes, halved
6-8 carrots, peeled, cut in half lengthwise and cut into 2-inch lengths
4-6 plum tomatoes, quartered
several springs fresh tarragon
salt and pepper to taste
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 450°.
In a small bowl whisk together sauce ingredients. Set aside.
Place potatoes and carrots in a pot of boiling water. Cook 5 minutes. Drain and place in a large bowl. Add tomatoes. Pour dressing over vegetables and toss, reserving 2 tablespoons of sauce for basting.
Put a sprig of tarragon under the skin of each chicken breast. Spoon vegetables and sauce into a large baking pan or broiler pan. Sprinkle with salt and pepper. Place chicken breasts on top of vegetables. Baste with reserved sauce. Sprinkle chicken with salt and pepper.
Bake, basting chicken and vegetables occasionally with pan juices, 40 – 60 minutes or until chicken reaches an internal temperature of 170°.
Serves: 4
In a small bowl whisk together sauce ingredients. Set aside.
Place potatoes and carrots in a pot of boiling water. Cook 5 minutes. Drain and place in a large bowl. Add tomatoes. Pour dressing over vegetables and toss, reserving 2 tablespoons of sauce for basting.
Put a sprig of tarragon under the skin of each chicken breast. Spoon vegetables and sauce into a large baking pan or broiler pan. Sprinkle with salt and pepper. Place chicken breasts on top of vegetables. Baste with reserved sauce. Sprinkle chicken with salt and pepper.
Bake, basting chicken and vegetables occasionally with pan juices, 40 – 60 minutes or until chicken reaches an internal temperature of 170°.
Serves: 4
