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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 Use Food to Elevate Your Mood.

Many of us have been trained to think that comfort foods are bad and must be avoided. If your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be totally nourishing and it’s good for you to eat them. There are a number of foods that, when you eat them, could boost your mood. If you are feeling a little bit down and you’re in need of a happiness pick me up, try some of these.

If you wish to defeat depression, try consuming some cold water fish. Herring, trout, tuna, wild salmon, and mackerel are all full of omega-3 fatty acids and DHA. These are two things that truly help the grey matter in your brain work a lot better. It’s the truth: consuming tuna fish sandwiches can truly help you overcome your depression.

Now you know that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try a couple of of these tips instead.

We hope you got insight from reading it, now let’s go back to pantry roast chicken recipe. To make pantry roast chicken you need 9 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make Pantry roast chicken:
  1. Use 1/4 cup white balsamic vinegar
  2. Prepare 2 tbsp extra virgin olive oil
  3. Provide 1 tbsp honey
  4. You need 10 chicken drumsticks, bone-in and skin-on
  5. Prepare 3 large carrots, unpeeled and cut into 1/4 in diagonal slices
  6. Provide 12 whole garlic cloves, unpeeled
  7. Prepare 1 large onion, sliced thickly
  8. Provide 1 tbsp Italian seasoning
  9. You need 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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