Throughout my childhood, one of my mom’s go-to recipes was baking a whole chicken with onions, carrots, and bell pepper. It was a delicious staple in our house. The best part? Dipping a slice of french bread into the leftover chicken juice. MmmMmm!
This recipe is a spin off of my momma’s baked chicken. It’s so easy and basic- perfect for a weeknight meal! The apple cider vinegar and honey combination produce a tasty, sweet, tangy flavor. I will say if you don’t like vinegar, this recipe may not be for you. It is quite vinegary! Personally, I love the tangy-ness of vinegar and hope you do, too.
My recipe just calls for the chicken and vegetables, but you can certainly throw in some diced red potatoes or serve over brown rice to add a little extra substance. Since Blake doesn’t like vegetables, I’ll often serve his chicken with 1-2 Honey Cornbread Muffins!