Wednesday, October 31, 2012

Pan-roasted Chicken with Root Veggies

I have a SIL that is such an amazing cook that she has turned my brother into a food snob! :)  She recently shared this recipe with us (from Cooks Country) and I made it the other night and it was to die for! In fact, it was so good I am actually making it again tonight! This is a super delicious and super easy dinner.  I hope you enjoy it as much as we do!



We halve the chicken breasts crosswise for even cooking.  Use brussel sprouts no bigger than golf balls, as larger ones are often tough and woody.

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 teaspoons sugar
Salt & Pepper
2 tablespoons unsalted butter, melted
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 brussel sprouts, potatoes, shallots, carrots, garlic, 2 teaspoons thyme, oil, 1 teaspoon rosemary, sugar, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in a 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 & pepper.  Place vegtables in a single layer on rimmed baking sheet, arranging brussel sprouts in center.  Place chicken, skin side up, on top of vegtables, 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, 35-40 minutes, rotating pan halfway through cooking.  Transfer chicken to serving platter, tent loosely with aluminum foil and let rest for 5-10 minutes.  Toss vegetables in pan juices and transfer to platter with chicken.

Serve and Enjoy!!

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