Lunch: Easy Roast Chicken with Brussels Sprout, Potatoes, and Carrots

Recipe by Anna Watson Carl For a comforting, classy, and simply delicious meal, look no further than roast chicken.

Ingredients

1 small roasting chicken, cut into 6 to 8 pieces
kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil, divided
12 to 14 fresh thyme sprigs, plus more for garnish
3/4 lb. Brussels sprouts, halved
3/4 lb. new potatoes, halved
3 carrots, peeled and cut into 1" chunks

Instructions

Preheat oven to 450 degrees F. Line two baking sheets with foil and place an ovenproof roasting rack over one.
Pat chicken pieces dry and arrange on roasting rack. Season generously with salt and pepper and rub skin with two tablespoons olive oil. Scatter half the thyme sprigs over chicken.
Transfer to the oven and roast 35 minutes or until an instant-read thermometer inserted into deepest part of chicken breast registers 165 degrees F.
Meanwhile, arrange Brussels sprouts, potatoes, and carrots on second baking sheet. Drizzle with remaining 2 tablespoons olive oil and season generously with salt and pepper. Sprinkle remaining thyme sprigs over top.
Once chicken has roasted 20 minutes, add vegetables to the oven and roast until golden brown and slightly crisp.
Arrange chicken and vegetables on a platter and drizzle with chicken juices. Scatter with thyme leaves.

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