Perfect One-Pan Roast Chicken with Root Vegetables

Introduction

This one-pan chicken and vegetables recipe is a convenient and flavorful meal that combines tender chicken with a medley of hearty vegetables, all roasted to perfection. It's a simple and effective way to create a delightful dinner with minimal fuss and maximum flavor.

Ingredients

• Chicken (breasts, drumsticks, and thighs)
• Red potatoes
• Shallots
• Carrots
• Brussels sprouts
• Garlic cloves
• Fresh rosemary
• Fresh thyme
• Sugar
• Olive oil
• Salt and pepper
• Butter (for herb butter)
• Lemon (for lemon olive oil)

Preparation Steps

1. Prep the Vegetables:

   • Cut red potatoes into one-inch pieces.
   • Peel shallots and cut them in half.
   • Cut carrots into two-inch pieces and halve any thick ends.
   • Trim Brussels sprouts, removing the ends and cutting them in half.
   • Thinly slice garlic cloves.
   • Mince fresh rosemary and thyme.

2. Season the Vegetables:

   • In a large bowl, combine the prepared vegetables.
   • Add minced rosemary and thyme, a teaspoon of sugar, olive oil, salt, and pepper.
   • Toss to coat evenly.

3. Prepare Herb Butter:

   • Melt butter and mix it with additional minced rosemary and thyme.
   • Add salt and pepper to the herb butter.

4. Prep the Chicken:

   • Season the chicken parts (breasts, drumsticks, thighs) with a combination of salt and pepper.

5. Arrange in Pan:

   • On a rimmed baking sheet, arrange the Brussels sprouts in the center and the remaining vegetables around the edges.
   • Place the chicken breasts in the center over the Brussels sprouts and arrange the thighs and drumsticks around the edges.
   • Brush the chicken with the prepared herb butter.

6. Roast:

   • Roast in a preheated oven at 475°F (upper-middle position) for 35 minutes, rotating the pan halfway through. Chicken breasts should register 160°F and drumsticks/thighs 175°F.

7. Rest and Serve:

   • Transfer the chicken to a carving board and tent with foil.
   • Toss the vegetables in the pan with the butter and chicken juices.
   • Let the chicken rest for a few minutes before serving.

Conclusion

This one-pan chicken and vegetables recipe is the epitome of simplicity and flavor. The vegetables are roasted to be tender yet not mushy, and the chicken is moist with a crispy skin, thanks to the herb butter. It's a versatile recipe that allows you to use the vegetables you have on hand and still ensures a delicious, comforting meal that's sure to be a hit.