February 7, 2012

{One-Pan Roast Chicken with Root Vegetables}

What are you having for supper? This is a great recipe for busy moms!
Everything in one pan! There would be more carrots in my pan, BUT
my 4 year old ate 3/4 of the bag! :) The great thing about this recipe is that
you can make it ahead of time and toss it in the oven about 45 minutes
before supper time!

  • 3/4 pound Brussels sprouts, trimmed and halved
  • 3/4 pound red potatoes, cut into 1-inch pieces
  • 1/2 pound shallots, peeled and halved
  • 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
  • 6 garlic cloves, peeled
  • 4 teaspoons minced fresh thyme
  • 1 tablespoon vegetable oil
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon sugar
  • Salt and pepper
  • 2 tablespoons unsalted butter, melted
  • 3 1/2 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed

  • 1. 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.
  • 2. 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.
  • 3. Brush chicken with herb butter and roast until breasts register 160 degrees and drumsticks/thighs -register 175 degrees, 35 to 40 minutes, rotating pan halfway through cooking. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Toss vegetables in pan juices and transfer to platter with chicken. Serve.

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