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

getrecipecart.com

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.

View full recipe on getrecipecart.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Mixing bowl
Paper towel
Aluminum foil
Serving platter
Instant-read thermometer
Chef's knife
Cutting board
Measuring spoon
Pastry brush
Kitchen timer
Tongs
Spoon
Kitchen scale

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