Chicken and fall vegetables are all roasted up together in the same pan, then topped with an easy and delicious Miso-Honey Butter. Simple and easy comfort food!
Thank-you, World Kitchen for sponsoring this post! Scroll to the bottom of the post for a chance to win a CorningWare Vermillion 2.5 Qt Baker! And as always, all opinions remain my own.
Holy guacamole, are we really heading into Canadian Thanksgiving week-end?
I am a huge fan of Thanksgiving, and I have managed to cook a turkey almost every year for the last 8 or so years. The turkey can be as easy or as difficult as you make it, and recently I got right into using a brine, which requires an extra couple of days to brine, then dry the turkey, but trust me: worth it. SO much flavor, and SO moist!
I find it’s not actually the turkey that’s so much effort, it’s everything else. The stuffing, the cranberry sauce, the pumpkin pie, the potatoes, and whatever else it is that you are serving with your turkey. I run out of pots quickly, my fridge looks like a game of tetris, and there is not a square inch of counter space left. But I do love it.
This year, we get a free pass from Thanksgiving (to be honest I probably wouldn’t have been able to handle it this year with all the craziness happening). We are heading to Victoria for my brother’s wedding! But I can’t leave you without sharing this easy, delicious, pre-Thanksgiving recipe!
Continue reading: One Pan Roasted Chicken and Vegetables with Miso-Honey Butter
