Honey-roasted Chicken with Roast Chickpeas & Vegetables Salad

Honey-roasted Chicken with Roast Chickpeas & Vegetables Salad

After braving through last week's doom and gloom, I'm feeling super ambitious this week! I want to cook a dish that can satisfy the requirements of four blog hops. Yes, FOUR! Hahaha!

Here they are:

(1) Little Thumbs Up (LTU) with the theme "Honey" hosted by yours truly

(2) IHCC March 2016 Potluck

(3) Kitchen Flavours' Bake-Along with the theme Baked/Roast Chicken

(4) Deb's Souper (Soup, Salad, Sammies) Sundays

Guess what? Donna Hay has one recipe that does exactly what I want! This is the one: Honey-roasted Chicken with Roast Chickpeas & Vegetables Salad. There's honey (for LTU), roasted chicken (for bake-along), roast chickpeas & vegetables salad (for Souper Sundays), and it's a Donna Hay's recipe (for IHCC). Woohoo! One stone kills four birds. Hah.

Dinner is served!

Recipe adapted from Donna Hay's website.

Ingredients:
(Serves 4)

1/2 large beetroot, peeled and cut into thick strips
1 large carrot, peeled and cut into thick strips
1 medium red onion, cut into eight wedges
1 cup frozen baby peas, thawed
1/4 cup honey
2 tablespoons olive oil
Sea salt and freshly ground black pepper
4 x 200g chicken breast fillets, skin on
2 x 400g cans chickpeas, drained and rinsed


How to:

1. Preheat oven to 200°C.

2. Place the beetroot, carrots, onion wedges, baby peas, honey, 1 tablespoon olive oil, salt and pepper on a large baking tray and toss to coat. Roast for 10 minutes.

3. Add the chicken breasts and chickpeas to the tray, drizzle with olive oil and roast for another 30 minutes or until the chicken is cooked through.

4. Top the roasted chickpeas and vegetables salad with the roasted chicken breast. Serve.

An explosion of colors, tastes, and textures.

This post is also linked to the event, Little Thumbs Up (Little Thumbs Up March 2016: Honey) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Joyce (joycescapade.com).

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, IHCC March 2016 Potluck!

I'm also linking this post to the event, Bake-Along #93: Theme - Bake/Roast Chicken organized by Joyce from Kitchen Flavours, Lena from Frozen Wings, and Zoe from Bake for Happy Kids.
 

I'm also linking this post to the event, Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen.