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Pantry roast chicken
Pantry roast chicken

Before you jump to Pantry roast chicken recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

In general, people have been taught to think that “comfort” foods are not good for the body and have to be avoided. Often, if your comfort food is basically candy or other junk foods, this holds true. Other times, though, comfort foods can be totally healthy and it’s good for you to eat them. There are a number of foods that, when you eat them, can better your mood. If you are feeling a little bit down and you need an emotional pick me up, try several of these.

Cold water fish are excellent for eating if you wish to battle depression. Herring, trout, tuna, wild salmon, and mackerel are all high in omega-3s and DHA. DHA and omega-3s are two things that truly help the grey matter in your brain run a lot better. It’s true: consuming a tuna fish sandwich can seriously raise your mood.

You can see, you don’t have to turn to junk food or foods that are terrible for you so you can feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to pantry roast chicken recipe. You can have pantry roast chicken using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Pantry roast chicken:
  1. Use 1/4 cup white balsamic vinegar
  2. You need 2 tbsp extra virgin olive oil
  3. Get 1 tbsp honey
  4. You need 10 chicken drumsticks, bone-in and skin-on
  5. Get 3 large carrots, unpeeled and cut into 1/4 in diagonal slices
  6. You need 12 whole garlic cloves, unpeeled
  7. Get 1 large onion, sliced thickly
  8. You need 1 tbsp Italian seasoning
  9. Prepare 1 small carton grape tomatoes
Instructions to make Pantry roast chicken:
  1. Preheat your oven to 350 F.
  2. Ina large mixing bowl, whisk together the balsamic, olive oil and honey until thoroughly combined. Add the remaining ingredients except for the tomatoes, plus a large pinch of salt and several grinds of black pepper. Toss until everything's coated. Pour into a roasting tray and seal tightly with foil. Put in the oven and roast for 1 hour.
  3. Remove the foil and baste the chicken with whatever juices have come out. Add the tomatoes whole and put the tray back in the oven, uncovered. Turn the heat up to 425 F and roast 20 minutes or until the chicken is nicely browned. Serve with bread to soak up the juices.

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