Summer Harvest Honey Roast Chicken

Serves 4

Ingredients

• 1 Half Chicken
• 2–3 medium sweet potatoes, cut into 1-inch cubes
• 1 lb. broccoli florets
• 1 package Mixed Peppers (8 oz)
• 2–4 Honey Sticks
• 2 tablespoons cooking oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

Directions

1. Preheat the oven to 400°F.
2. Pat the chicken dry and rub with 1 tablespoon of oil, garlic powder, paprika, Italian seasoning, salt, and pepper.
3. Place the chicken in a roasting pan and roast for 55–65 minutes, or until the internal temperature reaches 165°F.
4. Toss the sweet potatoes, broccoli florets, and mixed peppers with the remaining tablespoon of oil, a pinch of salt, and pepper.
5. During the last 30–35 minutes of the chicken's cooking time, spread the vegetables on a baking sheet and roast until the sweet potatoes are tender and the broccoli is lightly browned, stirring once halfway through.
6. Let the chicken rest for 10 minutes before carving.
7. Drizzle the honey over the chicken just before serving, or let everyone squeeze a honey stick over their chicken and vegetables for a touch of sweetness.