One-Pan Roast Chicken with Root Vegetables | Recipe Cart

Name: One-Pan Roast Chicken with Root Vegetables | Recipe Cart
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

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Roast a flavorful One-Pan Chicken with root veggies like Brussels sprouts and carrots until crispy and tender. Perfect main course from America's Test Kitchen.

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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