Sheet Pan Roasted Chicken & Vegetables – Seven Barrels

Name: Sheet Pan Roasted Chicken & Vegetables – Seven Barrels
Ingredients: 1 pound mixed baby potatoes, skins on; 1 pound Brussels sprouts, trimmed, halved; 4-5 medium carrots, peeled and cut into 2-inch chunks; 6-8 shallots, peeled and halved; 6-8 garlic cloves, peeled; 4 tablespoons Seven Barrels Blood Orange Olive Oil, divided; 2 tablespoons Seven Barrels Black Currant Balsamic Vinegar, divided; 1 tablespoon dried Herbs de Provence, divided; 1 tablespoon honey, divided; Sea salt; pepper; 3 1/2 pounds chicken pieces, bone-in, trimmed (2 halved breasts, 2 thighs, 2 drumsticks); Fresh chopped parsley, for garnish

www.7barrels.com

Sheet Pan Roasted Chicken & Vegetables Featuring: Seven Barrels Black Currant Balsamic Vinegar and Seven Barrels Blood Orange Olive Oil Ingredients 1 pound mixed baby potatoes, skins on 1 pound...

View full recipe on www.7barrels.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.7barrels.com.

Share this recipe:

Cooking tools:

Instant-read thermometer
Oven
Baking sheet
Mixing bowl
Measuring spoon
Chef's knife
Cutting board
Peeler
Aluminum foil
Fork
Plate

Ingredients

1 pound mixed baby potatoes, skins on
1 pound Brussels sprouts, trimmed, halved
4-5 medium carrots, peeled and cut into 2-inch chunks
6-8 shallots, peeled and halved
6-8 garlic cloves, peeled
4 tablespoons Seven Barrels Blood Orange Olive Oil, divided
2 tablespoons Seven Barrels Black Currant Balsamic Vinegar, divided
1 tablespoon dried Herbs de Provence, divided
1 tablespoon honey, divided
Sea salt
pepper
3 1/2 pounds chicken pieces, bone-in, trimmed (2 halved breasts, 2 thighs, 2 drumsticks)
Fresh chopped parsley, for garnish