Try this One-Pan Roasted Chicken and Vegetables recipe, or contribute your own.
Suggest a better descriptionAdjust an oven rack to the upper-middle position and heat the oven to 475 degrees. Toss the Brussels sprouts, potatoes, shallots, carrots, garlic, 2 teaspoons of thyme, oil, 1 teaspoon of rosemary, sugar, 3/4 teaspoon of salt and 1/4 teaspoon of pepper together in a bowl. Combine the butter, the remaining 2 teaspoons of thyme, the remaining 1 teaspoon of rosemary, 1/4 teaspoon of salt and 1/8 teaspoon of pepper in a second bowl; set aside.
Pat the chicken dry with paper towels and season with salt and pepper. Place the vegetables in a single layer on a rimmed baking sheet, arranging the Brussels sprouts in the center. Place the chicken, skin side up, on top of the vegetables, arranging the breast pieces in the center and the leg and thigh pieces around the perimeter of the baking sheet.
Brush the chicken with the herb butter and roast until the breasts register 160 degrees and the drumsticks and thighs register 175 degrees, about 35 to 45 minutes, rotating the pan about halfway through the cooking process. Transfer the chicken to a serving platter and tent loosely with aluminum foil and let it rest for 5 to 10 minutes. Toss the vegetables in the pan juices and transfer them to the platter with the chicken. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (2558g) | ||
Recipe Makes: Servings | ||
|
||
Calories: 708 | ||
Calories from Fat: 314 (44%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 34.9g | 47 % | |
Saturated Fat 15.7g | 79 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 61mg | 19 % | |
Sodium 1508.9mg | 52 % | |
Potassium 2969.6mg | 78 % | |
Total Carbohydrate 91.2g | 27 % | |
Dietary Fiber 19.5g | 78 % | |
Sugars, other 71.7g | ||
Protein 19.4g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 708
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.