Sheet Pan Roasted Chicken with Root Vegetables #dinner #chicken

Aren't sheet pan meals simply the best? I cherish how advantageous and simple they are and when they taste in the same class as this Cooked chicken with Root Vegetables does it makes me significantly to a greater extent a devotee to one dish dinners.

Cook's Delineated as of late discharged their One Skillet Miracles cookbook and I'm cherishing it. This sheet skillet Simmered Chicken with Root Vegetables is bound to turn into a go-to weeknight feast and I can't get enough of it!

The flavors are so tasty and all around adjusted, in addition to this feast is breeze to put together. What's more, of course I truly love the way that it's cooked in one container. Cleaning dishes just ain't my thang.

I like their tip for broiling the Brussels grows in the focal point of the container as it's not as hot as the external parts of the skillet so they won't be over-cooked when everything else is finished.

Note that I spread them around a short while in the wake of preparing so you could see them better however I do prescribe, as they recorded, to cook them in the focal point of the skillet.

Also try our recipe Skillet Garlic Lemon Butter Chicken

An advantageous, straightforward, tasty one skillet dinner with simple tidy up! It incorporates delicate, herb margarine brushed chicken thighs and prepared, simmered new vegetables.

Ingredients

• 12 ounces Brussels sprouts, trimmed and halved
• 12 ounces red potatoes, unpeeled, cut into 1-inch pieces
• 6 shallots, peeled and halved lengthwise
• 4 medium carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise
• 6 garlic cloves, peeled
• 1 Tbsp vegetable oil
• 4 tsp minced fresh thyme or 1 1/2 tsp dried, divided
• 2 tsp minced fresh rosemary or 3/4 tsp dried, divided
• 1 tsp sugar
• Salt and pepper
• 2 Tbsp unsalted butter, melted
• 2.5 - 3 lbs bone-in, skin-on chicken thighs

Instructions

1. Adjust oven rack to upper-middle position and preheat oven to 475 degrees. Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 tsp fresh thyme, 1 tsp fresh rosemary, sugar, 3/4 tsp salt, 1/4 tsp pepper together in a large mixing bowl. In a small mixing bowl stir together melted butter, remaining 2 tsp fresh thyme, remaining 1 tsp fresh rosemary, 1/4 tsp salt and 1/8 tsp pepper. Pat chicken dry with paper towels and season with salt and pepper.
2. Place vegetables in a single layer on an 18 by 13-inch rimmed baking sheet, arranging Brussels sprouts in center. Place chicken, skin side up, on top of vegetables, arranging breasts pieces in center and thighs and drumsticks around perimeter of sheet (since I only used thighs I mostly just placed them over the Brussels sprouts). Brush chicken with herb butter. Roast until breasts register 165 degrees and drumsticks/thighs register 175 degrees, 35 - 40 minutes, rotating pan halfway through roasting.
3. Remove sheet from oven, tent loosely with aluminum foil and let rest 5 minutes (I actually skipped this step). Transfer chicken to platter or plates. Toss vegetables with pan juices, season with salt and pepper to taste and transfer to platter or plates and serve warm (I also sprinkled on a little fresh parsley which is optional).

Read more our recipe : Sausage Feta Eggs Breakfast Scramble

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