How To Make Sheet Pan Roasted Chicken with Root Vegetables
Tender chicken in herb butter, plus seasoned root vegetables all cooked together in one pan. This roasted chicken recipe is a tasty weeknight dinner.
Serves:
Ingredients
- 12ozBrussels sproutstrimmed and halved
- 12ozred potatoesunpeeled, cut into 1-inch pieces
- 6shallotspeeled and halved lengthwise
- 4mediumcarrotspeeled and cut into 2-inch lengths, thick ends halved lengthwise
- 6garlic clovespeeled
- 1tbspVegetable Oil
- 4tspsfresh thyme(or 1 1/2 tsps dried) minced, divided
- 2tspsfresh rosemary(or 3/4 tsp dried) minced, divided
- 1tspsugar
- salt and pepper
- 2tbspsunsalted buttermelted
- 3lbschicken thighsbone-in, skin-on
Instructions
-
Adjust oven rack to upper-middle position and preheat oven to 475 degrees F.
-
Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 teaspoons fresh thyme, 1 tsp fresh rosemary, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper together in a large mixing bowl.
-
In a small mixing bowl, stir together melted butter, remaining 2 teaspoon fresh thyme, remaining 1 teaspoon fresh rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper.
-
Pat chicken dry with paper towels and season with salt and pepper.
-
Place vegetables in a single layer on an 18×13-inch rimmed baking sheet, arranging Brussels sprouts in center.
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Place chicken, skin side up, on top of vegetables, arranging breasts pieces in the center and thighs and drumsticks around perimeter of sheet.
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Brush chicken with herb butter. Roast until breasts register 165 degrees F and drumsticks/thighs register 175 degrees F, 35 to 40 minutes, rotating pan halfway through roasting.
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Remove sheet from oven, tent loosely with aluminum foil and let rest 5 minutes. Transfer chicken to platter or plates.
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Toss vegetables with pan juices, season with salt and pepper to taste and transfer to platter or plates and serve warm.
Nutrition
- Calories:Â 828.61kcal
- Fat:Â 53.20g
- Saturated Fat:Â 15.55g
- Trans Fat:Â 0.44g
- Monounsaturated Fat:Â 22.15g
- Polyunsaturated Fat:Â 10.35g
- Carbohydrates:Â 37.47g
- Fiber:Â 7.99g
- Sugar:Â 11.16g
- Protein:Â 51.26g
- Cholesterol:Â 278.92mg
- Sodium:Â 1263.74mg
- Calcium:Â 115.95mg
- Potassium:Â 1565.91mg
- Iron:Â 4.66mg
- Vitamin A: 537.15µg
- Vitamin C:Â 74.45mg
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