One-Pan Roast Chicken with Root Vegetables

Name: One-Pan Roast Chicken with Root Vegetables
Yield: Serves 4
Ingredients: 3/4 pound, brussels sprouts, trimmed and halved; 3/4 pound, red potatoes, cut into 1-inch pieces; 1/2 pound, shallots, peeled and halved; 4 , carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise; 6 , garlic cloves, peeled; 4 teaspoons, minced fresh thyme; 1 tablespoon, vegetable oil; 2 teaspoons, minced fresh rosemary; 1 teaspoon, sugar; , Salt and pepper; 2 tablespoons, unsalted butter, melted; 3 1/2 pounds, bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed

37 comments

Appears in Cook's Country February/March 2012, Cook's Country TV

Main Courses

Chicken

Vegetables

Juicy roast chicken and tender root vegetables complement each other on the plate. But could they work together in the oven?

SERVES4

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Cooking vegetables and chicken together in the same pan often leads to unevenly cooked chicken and greasy, soggy vegetables. To get the chicken and vegetables to cook at the same rate, we used chicken parts, which contain less overall fat t...

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