Name: Easy Roast Chicken with Brussels Sprout, Potatoes, and Carrots
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -; 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 -

Easy Roast Chicken with Brussels Sprout, Potatoes, and Carrots

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Easy Roast Chicken with Brussels Sprout, Potatoes, and Carrots

1. 1 small roasting chicken, cut into 6 to 8 pieces -

2. Kosher salt -

3. Freshly ground black pepper -

4. 1/4 c. extra-virgin olive oil, divided -

5. 14 fresh thyme sprigs, plus more for garnish -

6. 3/4 lb. Brussels sprouts, halved -

7. 3/4 lb. new potatoes, halved -

8. 3 carrots, peeled and cut into 1" chunks -

How to cook deliciously - Easy Roast Chicken with Brussels Sprout, Potatoes, and Carrots

1. Stage

Preheat oven to 450 degrees F. Line two baking sheets with foil and place an ovenproof roasting rack over one.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Once chicken has roasted 20 minutes, add vegetables to the oven and roast until golden brown and slightly crisp.

6. Stage

Arrange chicken and vegetables on a platter and drizzle with chicken juices. Scatter with thyme leaves.