Sheet Pan Roasted Chicken with Root Vegetables
Ingredients
The vegetables
-
12
ounces
Brussels sprouts, trimmed and halved
-
12
ounces
red potatoes, unpeeled, cut into 1-inch pieces
-
6
pieces
shallots, peeled and halved lengthwise
-
4
medium
carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise
-
6
cloves
garlic, peeled
The seasoning
-
1
Tbsp
vegetable oil
-
4
tsp
minced fresh thyme or 1 ½ tsp dried, divided
-
2
tsp
minced fresh rosemary or ¾ tsp dried, divided
-
1
tsp
sugar
-
Salt and pepper
The chicken
-
2.5 - 3
lbs
bone-in, skin-on chicken thighs
The butter
-
2
Tbsp
unsalted butter, melted
Instructions
- Preheat the oven to 475°F and adjust the oven rack to the upper-middle position.
- In a large bowl, toss the Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 tsp fresh thyme, 1 tsp fresh rosemary, sugar, salt, and pepper.
- In a small bowl, mix the melted butter with the remaining herbs and seasonings.
- Pat the chicken dry and season with salt and pepper.
- Spread the vegetables on a baking sheet and place the chicken on top, skin side up.
- Brush the chicken with the herb butter mixture.
- Roast for 35-40 minutes until the chicken is cooked through, rotating the pan halfway.
- Let the dish rest for 5 minutes, then serve the chicken and vegetables warm.
Nutrition Facts (estimated)
Servings
5
Calories
662
Total fat
45g
Total carbohydrates
23g
Total protein
41g
Sodium
232mg
Cholesterol
234mg
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