One-Pan Roasted Chicken And Root Vegetables Recipe

Name: One-Pan Roasted Chicken And Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3 1/2 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed

Servings: persons

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
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, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl. Combine butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, 1/4 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.

1031

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, One-Pan Roasted Chicken And Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

One-Pan Roasted Chicken And Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions