I love Chris Kimball. His empire has brought us the famed publications Cook's Illustrated, and of course, Cook's Country Magazine. Kimball, along with PBS, are also the brains behind some of the best shows including American's Test Kitchen, as well as Cook's Country, and even the great home renovation show, This Old House. Thanks to WUSF here in Tampa, I am able to keep up with both of Kimball's cooking shows (among others) for free!
Needless to say at this point, I was watching Cook's Country the other night and knew I just had to try out this recipe. I have roasted chicken with carrots and potatoes several times, but never had I ever added brussels sprouts! Sam and I both really love brussel sprouts. We eat them all the time (usually with bacon!) as I try to serve something green alongside everything I make at home. With this recipe, you don't have to mess up a pot and do green beans on the stove or even mess with throwing together a salad. The greens go straight into the dish! It's perfect!
Make an herb butter to brush on the chicken in second bowl. Combine melted butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper.
Pat the chicken dry with paper towels and season with salt and pepper. Place vegetables in single layer on rimmed baking sheet, arranging the brussels sprouts in center and potatoes towards the rim. Place chicken, skin side up, on top of vegetables, positioning breast pieces in the center and leg and thigh pieces around perimeter of the baking sheet.
Brush chicken with herb butter and roast until breasts register 160 degrees and drumsticks/thighs -register 175 degrees, 35 to 45 minutes, rotating pan halfway through cooking. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Toss vegetables in pan juices and transfer to platter to serve with chicken.
So while I was watching TV, I didn't write down anything exact. Thanks to allrecipes.com I was able to track down the recipe! I have no doubts that it will be added to your dinner rotation too!
Ingredients:
Ingredients:
1 cup brussels sprouts, trimmed and halved
1 cup red potatoes, cut into 1-inch pieces
1/2 cup shallots, peeled and halved
1 cup carrots
6 garlic cloves, peeled
4 tsp minced fresh thyme
1 tbs olive oil
2 tsp fresh rosemary
1 tsp sugar
Salt and pepper
2 tbs unsalted butter, melted
3 1/2 lbs bone-in chicken, quartered
1/2 cup shallots, peeled and halved
1 cup carrots
6 garlic cloves, peeled
4 tsp minced fresh thyme
1 tbs olive oil
2 tsp fresh rosemary
1 tsp sugar
Salt and pepper
2 tbs unsalted butter, melted
3 1/2 lbs bone-in chicken, quartered
Adjust oven rack to upper-middle position and heat oven to 475
degrees. Chop Brussels sprouts, potatoes, shallots, carrots, and garlic. Toss vegetables with 2
teaspoons thyme, oil, 1 teaspoon rosemary, sugar, ¾ teaspoon salt, and ¼
teaspoon pepper together in bowl.
Make an herb butter to brush on the chicken in second bowl. Combine melted butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper.
Pat the chicken dry with paper towels and season with salt and pepper. Place vegetables in single layer on rimmed baking sheet, arranging the brussels sprouts in center and potatoes towards the rim. Place chicken, skin side up, on top of vegetables, positioning breast pieces in the center and leg and thigh pieces around perimeter of the baking sheet.
Brush chicken with herb butter and roast until breasts register 160 degrees and drumsticks/thighs -register 175 degrees, 35 to 45 minutes, rotating pan halfway through cooking. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Toss vegetables in pan juices and transfer to platter to serve with chicken.
This one-pan roasted chicken with root vegetables first appeared in the
February/March 2012 issue of the Cook's Country Magazine.