Sheet Pan Roasted Chicken with Root Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 ounces Brussels sprouts, trimmed and halved
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
8 shallots, peeled and halved lengthwise
4 medium carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise
6 garlic cloves, peeled
1 Tablespoon vegetable oil
4 tsp minced fresh thyme or 1 1/2 tsp dried, divided
2 tsp minced fresh rosemary or 3/4 tsp dried, divided
Salt and pepper
2 Tbsp unsalted butter, melted
3 1/2 lbs bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks and 2 thighs, 2 wings
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Directions: |
Directions:Adjust oven rack to upper-middle position and preheat oven to 475º.
Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, half of thyme, half of rosemary, 1/4 tsp salt and 1/8 tsp pepper. Pat chicken dry with paper towels and season with salt and pepper.
Place vegetables in a single layer on an 18x13 inch rimmed baking sheet, arranging Brussels sprouts in center. Place chicken, skin side up, on top of vegetables, arranging breast pieces in center and the rest around the breasts.
Melt butter and stir in the other half of the thyme and rosemary and brush chicken. Roast until breasts register 165º, 35--45 minutes, rotating pan halfway through roasting.
Remove sheet from oven, tent loosely with aluminum foil and let rest 5 minutes. Transfer chicken to platter or plates. Toss vegetables with pan juices, season with salt and pepper to taste and transfer to platter or plates. |
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Number Of
Servings: |
Number Of
Servings:4 |
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