Thursday, January 19, 2017

Friday Food: Easy Roasted Chicken w/ Brussels Sprouts, Potatoes and Carrots

Roasting is a great way to cook not only because it tastes delicious but it is also pretty easy and not attention consuming (which is always a perk for us).  Obviously there is good health in the chicken and even if you aren't a big brussels sprouts fan they are really good roasted and very good for.  So many nutrients that your body will thank you for later.  Enjoy.


-1 small roasting chicken, cut into 6 to 8 pieces
-Kosher salt
-Freshly ground black pepper
-1/4 c. extra virgin olive oil, divided
-12 to 14 fresh thyme sprigs, plus more for garnish
-3/4 lb. Brussels sprouts, halved
-3/4 lb. new potatoes, halved
-3 carrots, peeled and cut into 1" chunks

The Game Plan: 

  1. Preheat oven to 450degF.  Line two baking sheets with foil and place an overproof roasting rack over one.
  2. Pat chicken pieces dry and arrange on roasting rack.  Season generously with salt and pepper and rub skin with two tablespoons olive oil.  Scatter half the thyme sprigs over chicken.
  3. Transfer to the seven and roast 35 minutes or until an instant-read thermometer inserted into deepest part of chicken breast registers 165degF.
  4. Meanwhile, arrange Brussels sprouts, potatoes, and carrots on second baking sheet.  Drizzle with remaining 2 tbsp olive oil and season generously with salt and pepper.  Sprinkle remaining thyme sprigs over top.
  5. Once chicken has roasted for 20 minutes, add vegetables to the oven and roast until golden born and slightly crisp.
  6. Arrange chicken and vegetables on a platter and drizzle with chicken juices.  Scatter with thyme leaves.

Recipe Resource

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