Pan Roasted Chicken and Vegetables

By ezunich

Ingredients

• 3/4 lb Brussels sprouts, trimmed and halved
• 3/4 lb red potatoes, cut into 1 inch pieces
• 1/2 lb shallots, peeled and halved
• 4 carrots, peeled and cut into 2 inch pieces, thick ends halved lengthwise
• 6 garlic cloves, peeled
• 4 tsp minced fresh thyme
• 1 tbs oil
• 2 tsp minced fresh rosemary
• 1 tsp sugar
• salt and pepper
• 2 tbs unsalted butter, melted
• 3 1/2 lbs bone in chicken pieces

Preparation

Step 1

Preheat oven 475°. Toss Brussels sprouts, potatoes, shallots, carrots, garlic, 2 tsp thyme, oil, salt and 1/4 tsp pepper together in bowl. Combine butter, remaining 2 tsp thyme, remaining 1 tsp rosemary, 1/4 tsp salt and 1/8 tsp pepper in second bowl; set aside. Pat chicken dry with paper towels and season with salt and pepper. Place vegetables in single layer on rimmed baking sheet, arranging Brussels sprouts in center. Place chicken, skin side up on top of vegetables, arranging breast piece in center and leg and thigh pieces around perimeter of sheet. Brush chicken with herb butter and roast until breast, 35-40 minutes, rating pan halfway through cooking. Transfer chicken to serving platter, tent loosely with foil and let rest for 5-10 minutes. Toss vegetables in pan juices and transfer to platter with chicken.