You will be LOVING VEGGIES after you try this dish! Even, dare I say it? Brussel Sprouts! YES! You will LOVE brussel sprouts from now on! I almost don’t even want to tell you this, but, Roasted Chicken and veggies is… shhh….. <whispering>….it is good for you! It is so delicious you won’t even notice that it is good for you. WIN WIN!
It is hard to find a dish that rings all the bells. This one does!
1. It is EASY.
2. It is good for you.
3. You prepare it entirely in ONE dish!
4. It is ready in less than an hour.
5. It TASTES GOOD!
What more do you want? Roasted chicken and veggies IS ALL OF THOSE THINGS!
So here is a tiny back story. I know, I am a little late getting this post out to you – so, I am not going to keep you with stories for too long, but I do want to share. Its actually pretty sad – I’m just looking for some validation.
For years I have seen Brussel sprouts in the store. Curious little things. They look like tiny baby cabbages. I have asked friends, “what do brussel sprouts taste like?”. I have heard a variety of answers – no one said, “they taste like baby cabbages”.
Until I made this recipe for Roasted chicken and veggies, I had never tried a brussel sprout. Let me share my reasoning with you, “I don’t know what a brussel sprout tastes like and therefore, I am not going to try one”. Does that sound like you too? I hope so. I don’t want to be alone. (Just so you will know – I think they taste like baby cabbages).
Recipe Inspiration for Roasted Chicken and Veggies
Anyway, I saw THIS recipe in Cook’s Country Magazine and the plate looked so delicious that I had to try it myself. I hope you will be that brave too. Nothing else could be this easy – and seriously – it is yummy. Give it a go!
I ended up changing the recipe pretty substantially because I simply did not have the fresh herbs. I couldn’t resist adding the onion and garlic powders – cause that is just how I roll – and I simply get crazy with pepper. Feel free to back off on the black pepper.
I do want to tell you what I learned about Brussel Sprouts – in case, like me, you have never eaten them before and don’t know what to do with them. Only buy brussel sprouts that are smaller than a golf ball. They should look fresh – like a tiny good cabbage. If they are browned, dry or falling apart – then wait until you can find fresh. When you get them home, rinse them well and using a paring knife, remove the hard little stalk end and the first few leaves (just like you would a cabbage). When I was looking for brussel sprouts – a local super center had them already cut into halves – and they looked DRIED out in that package. I avoided those – I think you should too. I ended up buying some at my local grocery store that came in a tray and were whole and looked pretty fresh. They were delicious. They did keep in the fridge for quite a while.
Thank you for visiting me, come back soon!
But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly about my weaknesses, so that Christ’s power may rest on me. 10That is why, for Christ’s sake, I delight in weaknesses, in insults, in hardships, in persecutions, in difficulties. For when I am weak, then I am strong. 2 Corinthians 12: 9-10.
- 12 heads of brussel sprouts, trimmed – whole or halves
- 5 fist sized red potatoes – cut into 1 ½ inch pieces (in half and then in half the other way for typical sized potatoes)
- 4 large shallots, peeled and halved
- 6 carrots cut into 2 inch pieces – halve the large ends lengthwise if thick.
- 6 large cloves of garlic – peeled and cut in half.
- 2 Tbs vegetable oil
- 2 tsp dried thyme – divided
- 2 tsp dried rosemary – divided
- ½ tsp red pepper flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp kosher salt (divided)
- 2 tsp pepper (divided)
- 1 tsp sugar
- 2 tbs unsalted butter
- 3 ½ lbs bone in, skin on chicken (we prefer thighs, but any will work) – trim off any large pieces of fat.
- Adjust the oven rack to the upper-middle of the oven and preheat to 475 (I know – seems high – but believe me, it works).
- Cut all of your vegetables and place on a large sheet pan (I have tried this with parchment paper under the meat and veggies – don’t go there- it makes a mess). Add the 2 Tbs vegetable oil and sprinkle the spices on as follows: 1 tsp thyme, 1 tsp rosemary, ½ tsp red pepper flakes, all of the onion powder and garlic powder, 1 tsp kosher salt, 1 tsp pepper, 1 tsp sugar. Using your hands mix all of this together in the baking sheet until all of the veggies are coated well with the oil and spices. Arrange the veggies so that the brussel sprouts are in the center of the pan.
- Dry the chicken pieces with a paper towel and lay them in the center of the baking sheet on top of the brussel sprouts with the skin side up and sprinkle the chicken evenly with ½ tsp salt and ½ tsp pepper.
- Melt the butter in a coffee mug in the microwave. Once melted, Stir in as follows: ½ tsp salt, ½ tsp pepper, 1 tsp dried thyme, 1 tsp dried rosemary. Using a Bar-B-Que brush, paint the chicken skins liberally with the butter mixture. If you have any left over, just pour it into the baking sheet pan.
- Place in the baking sheet into the oven and bake at 475 for about 35 minutes. Use a meat thermometer to ensure that the chicken is cooked through. Dark meat should register 175. Breasts 160. When correct temp is reached, remove from the oven, transfer the chicken only to a serving platter, tent loosely with aluminum foil and rest for 5-10 minutes. When ready to serve, transfer the veggies to the platter with the chicken and toss the veggies in the pan juices. (At my house, I just set the pan on top of the stove and we come by and scoop up what we want onto our plates – but I am imagining that things are a tiny bit more organized at your house).