HoneyGlazedChickenRoastedRootVeg-004-Edit

Chances are you have an 8×8 dish in your cupboard (in our house, aka the the “brownie pan”). Bay Area cookbook author, food blogger and mom, Kathy Strahs discovered that most families own this staple dish. Her new book, The 8×8 Cookbook features 64 easy recipes that utilize the 8×8 pan, which will soon be known as the secret weapon to your next family meal. Read on for one of the most popular recipes out of Kathy’s new cookbook, which your entire family is sure to love.

Serves 4-6

Ingredients:
1 cup roughly chopped carrots (about 2 medium)
1 cup roughly chopped turnips (1 to 2 small)
1 cup roughly chopped skin-on red potatoes (about 1/2 pound)
1/2 small red onion, cut into wedges
2 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon ground thyme
3/4 teaspoon coarse salt
1/2 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
1 1/2 pounds chicken drumsticks

Method:
1. Heat the oven to 400° F.

2. Place the carrots, turnips, and potatoes in a microwave-safe bowl, cover with plastic wrap, and microwave on high for 4 minutes (alternatively, you can blanch the vegetables in a large pot of boiling water for 3 minutes). Drain any excess water and transfer the vegetables to an 8×8-inch glass or ceramic baking dish or metal baking pan. Add the onion wedges to the dish or pan.

3. In a small bowl, stir together the honey and balsamic vinegar. Set aside.

4. In a small bowl, combine the thyme, salt and pepper. Measure out 3/4 teaspoon of the seasoning mixture and sprinkle it all over the vegetables. Drizzle olive oil over the vegetables and toss to combine.

5. Season the chicken with the remaining seasoning mixture—be sure to slide some of the seasonings under the skin as well as on the outside. Arrange the chicken on top of the vegetables. Roast for 20 minutes. Brush the chicken with half of the honey-balsamic mixture and roast for another 15 minutes. Brush the chicken with the remaining honey-balsamic mixture and continue roasting until the chicken reaches an internal temperature of 165° F and the vegetables are tender, about 10 minutes more (tent the chicken with foil if the glaze starts to burn).

What do your kids think of this dish? Are there any other recipes you love to make in your 8×8 pan?

Reprinted with full permission from The 8×8 Cookbook, by Kathy Strahs (Burnt Cheese Press, 2015). For more great recipes and to get your own copy click here.