Recipe of the Week - One Pan Roasted Chicken with Vegetables
Posted on September 18, 2018 | Recipe
This make-ahead recipe from Hip Foodie Mom is perfect for the start of the busy school year! Plus, use this recipe as a way to try out purchasing local meat from market. The seasonal vegetables used in the recipe (Brussels Sprouts, carrots, and potatoes) abound on farmer tables, but tucked inside coolers at many vendor stands are locally-raised meats - like chicken, pork, and beef.
- 12 oz red potatoes, unpeeled, cut into 1-inch pieces
- 12 oz Brussels sprouts, trimmed and halved
- 8 shallots, peeled and halved
- 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
- 1/4 cup extra virgin olive oil or vegetable oil
- 6 garlic cloves, peeled and minced
- 4 tsp fresh thyme leaves, or a handful sprigs of fresh thyme
- 3 tbs fresh rosemary, leaves only; split
- 3 1/2 lbs bone-in, skin on chicken pieces (breasts, drumsticks and thighs)
- salt and pepper
- Place potatoes, Brussels sprouts, shallots, carrots, 2 tablespoons oil, garlic, 2 teaspoons thyme leaves and 1 teaspoon rosemary in 1-gallon zip top bag. Press out the air and seal; toss to coat.
- Place the chicken, remaining 2 tablespoons oil, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, salt and pepper in a separate 1-gallon zip top bag. Press out the air and seal; toss to coat.
- Refrigerate chicken and vegetable mixture zipper-lock bags for at least one hour or overnight, up to 24 hours, flipping the bag at least once or twice to ensure the chicken marinates evenly if you can.
To Finish and Serve:
- Adjust the oven rack to upper-middle position and preheat oven to 475 degrees. Spread vegetables in a single layer in rimmed baking sheet, discarding any excess liquid and arranging Brussels sprouts in center and potatoes and carrots along the outside. Season vegetables with more salt and pepper if desired.
- Place chicken skin side up on top of vegetables, arranging breast pieces in the center and leg and thigh pieces around the perimeter of the sheet. Bake chicken until breasts register 160 degrees and drumsticks and thighs register 175 degrees, for about 35 to 40 minutes, rotating the sheet halfway through baking.
- Transfer the chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. If desired, return vegetables to oven and continue to bake until lightly browned, 5 to 10 minutes. Toss vegetables with any accumulated chicken juices and transfer to platter with chicken. Serve and enjoy.