Thursday, September 20, 2018
One-Pan Roasted Chicken with Root Vegetables
12 ounces Brussels Sprouts, trimmed and halved
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
8 ounces shallots, peeled and halved
4 carrots, peeled and cut into 2-inch pieces
6 garlic cloves, peeled
4 teaspoons fresh thyme, minced
1 tablespoon oil
2 teaspoons fresh rosemary, minced
1 teaspoon sugar
salt and pepper
2 tablespoons butter, melted
3-1/2 pounds bone-in chicken pieces (our 8-piece pack)
Adjust oven rack to upper-middle position and heat oven to 475. Toss Brussels sprouts, potatoes, shallots, carrots, garlic, 2 tsp thyme, oil, 1 tsp rosemary, sugar, 3/4 teaspoon salt and 1/4 tsp pepper together. In a second bowl, combine butter, remaining thyme and rosemary, 1/4 teaspoon salt and 1/8 tsp pepper and set aside.
Pat chicken dry and season with salt and pepper. Place vegetables in a 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/thigh pieces around the perimeter.
Brush chicken with herb butter mixture and roast until breast registers 160 F and thighs/drumsticks 175 F, about 35-40 minutes, rotating sheet halfway through roasting.
Transfer chicken to a serving platter and let rest 10 minutes. Toss vegetables in pan juices add to platter with chicken.