One Pan Roast Chicken With Root Vegetables

Ingredients

  • 12 oz Brussels sprouts, trimmed, halved

  • 6 carrots, cut 2 in lengths and halved

  • 8 shallots, peeled and halved

  • 3 tbsp butter

  • 6 cloves garlic, whole

  • 4 tsp fresh thyme, minced

  • 1 tsp honey

  • salt and pepper

  • 3.5 lbs bone in chicken pieces

Make

  1. Heat oven to 475 degrees
  2. Toss sprouts, carrots, shallots, 1 tbsp melted butter, garlic, 2 tsp thyme, honey, 1 tsp salt, 1/4 tsp pepper
  3. Combine remaining 2 tbsp butter, 2 tsp thyme, 1/4 tsp salt, 1/8 tsp pepper
  4. Pat chicken dry with towels, season with salt and pepper
  5. Place vegetables in single layer on rimmed baking sheet with sprouts in center. Place chicken skin side up on veggies
  6. Brush chicken with herb mixture and roast 35 to 40 min, rotating sheet halfway
  7. Toss veggies in pan juices

TIME | 1 hours

YIELD | 4 servings

TAGS |

PAIR | Meat