Main
Recipes
Course
Casseroles
One - Pan Roasted Chicken and Root Vegetables Recipe

One - Pan Roasted Chicken and Root Vegetables Recipe

Posted by

Rate It!

One - Pan Roasted Chicken and Root Vegetables

Add your photo!

Ingredients

Count

Nutrition

Calories

Comments Print recipe

Ingredients:

Serving

chicken

Directions:

One-Pan Roast Chicken with Root Vegetables
February/March 2012
My FavoritesShopping ListPrintE-mail
WHY THIS RECIPE WORKS:
Cooking vegetables and chicken together in the same pan often leads to unevenly cooked chicken and greasy, soggy vegetables. To get the chicken and vegetables to cook at the same rate, we used chicken parts, which contain less overall fat than a whole chicken and don’t smother the vegetables underneath, which would cause them to steam. To ensure that the delicate white meat stayed moist while the darker meat cooked through, we placed the chicken breasts in the center of the pan, with the thighs and drumsticks around the perimeter. A similar treatment for the vegetables—leafy Brussels sprouts in the middle, hardier potatoes and carrots on the outside—also proved effective.
Serves 4
We halve the chicken breasts crosswise for even cooking. Use Brussels sprouts no bigger than golf balls, as larger ones are often tough and woody.
INGREDIENTS
/4pound Brussels sprouts, trimmed and halved
/4pound red potatoes, cut into 1-inch pieces
/2pound shallots, peeled and halved
Carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
Garlic cloves, peeled
Teaspoons minced fresh thyme
Tablespoon vegetable oil
Teaspoons minced fresh rosemary
Teaspoon sugar
Salt and pepper
Tablespoons unsalted butter, melted
/2pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
INSTRUCTIONS
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.
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.
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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.