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One Pan Chicken and Vegetables Recipe

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This recipe for One Pan Chicken and Vegetables is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken, pre-cut into quarters or 1 whole chicken uncut
12 oz brussels sprouts, cut in half lengthwise through roots
12 oz red potatoes with skin on, cut into 1-inch pieces
12 oz peeled carrots, 2-inch long slices and then sliced in half lengthwise
8 oz shallots, cut in half lengthwise
FOR THE VEGETABLES:
1 tbsp vegetable oil
6 whole peeled cloves of garlic
2 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
1 tsp sugar
3/4 tsp salt
1/4 tsp pepper
FOR THE CHICKEN:
2 tbsp melted butter
2 tsp minced fresh thyme
1 tsp minced fresh rosemary; 1/4 tsp salt and a pinch of pepper
Directions:
Directions:
1. Cut whole raw chicken as follows with kitchen shears. Cut wings off so that the first two joints are removed; save for soup stock in freezer bag. Cut up back of chicken on each side of backbone and remove backbone -save for stock. Separate chicken into quarters. Turn thigh/drumstick over and look for line of fat - this is where to cut to separate this into two pieces. Use heel of chef's knife to cut through breastbone and separate breasts into two. Then cut each one in half so you have 8 pieces of chicken. Pat chicken dry with paper towels and leave skin on.

2. Toss veggies in bowl with ingredients for the veggies. Place veggies on baking sheet, placing brussels sprouts in the middle of the pan. Place chicken pieces on top of veggies with white meat in the centre of the pan and dark meat at the edges. Brush chicken with herb butter. Place on middle rack in preheated oven at 475ºF for 35-40 minutes until chicken is cooked.
Personal Notes:
Personal Notes:
Excellent and not a lot of clean up! Serves 4-6

 

 

 

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