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One-Pan Roast Chicken with Root Vegetables

Juicy roast chicken and tender root vegetables complement each other on the plate.


One-Pan Roast Chicken with Root Vegetables
source Cook's Country
categories main dish, poultry
yield Serves 4
prep time 30 mins
total time 1 hr 15 mins

INGREDIENTS
  • ¾ lb brussels sprouts, trimmed and halved
  • ¾ lb red potatoes, cut into 1-inch pieces
  • ½ lb shallots, peeled and halved
  • 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
  • 6 garlic cloves, peeled
  • 4 tsp minced fresh thyme
  • 1 Tbsp vegetable oil
  • 2 tsp minced fresh rosemary
  • 1 tsp sugar
  • Salt and pepper
  • 2 Tbsp unsalted butter, melted
  • 3 ½ lbs bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed

    • INSTRUCTIONS
  • [BEFORE YOU BEGIN]
  • 1. We halve the chicken breasts crosswise for even cooking. Use Brussels sprouts no bigger than golf balls, as larger ones are often tough and woody.
  • [PREPARATION]
  • 2. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss Brussels sprouts, potatoes, shallots, carrots, garlic, 2 teaspoons thyme, oil, 1 teaspoon rosemary, sugar, ¾ teaspoon salt, and ¼ teaspoon pepper together in bowl. Combine butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper in second bowl; set aside.
  • 3. Pat chicken dry with paper towels and season with salt and pepper. Place vegetables in single layer on rimmed baking sheet, arranging Brussels sprouts in center. Place chicken, skin side up, on top of vegetables, arranging breast pieces in center and leg and thigh pieces around perimeter of sheet.

    • NOTES

    NUTRITION