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.
Ingredients:
-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:
- Preheat oven to 450degF. Line two baking sheets with foil and place an overproof roasting rack over one.
- 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.
- Transfer to the seven and roast 35 minutes or until an instant-read thermometer inserted into deepest part of chicken breast registers 165degF.
- 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.
- Once chicken has roasted for 20 minutes, add vegetables to the oven and roast until golden born and slightly crisp.
- Arrange chicken and vegetables on a platter and drizzle with chicken juices. Scatter with thyme leaves.
Recipe Resource
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