December 13, 2012

One Pan Roast Chicken with Vegetables in an Hour

OMG . . . I ate brussels sprouts . . . and I am STILL alive!

They were actually, dare I say, GOOD?

Heck, I didn't even know they were called a brussels sprout and not a brussel sprout.  Spell check kept telling me I spelled brussel wrong, which made me have to look it up and learn that wasn't even what they were called! Ha ha.

They reminded me of a cross between cauliflower and broccoli.  I WILL be eating them again, no doubt about it.  Anyone have any good recipes? 

I'll admit, if it would have been up to me, I would have just omitted them from the dish, but "The Mr." made me try them and good thing, because we both ended up liking them.  I also tried shallots in this dish for the first time and they were good, but next time I'll use a regular onion since they are a lot cheaper.  

This whole dish was delicious. It's fancy enough for Sunday dinner, yet quick enough for a weeknight dinner.  The vegetables were the star.  It took about 25 minutes of prep. work and about 35 minutes to bake.
There you have it . . . now eat those brussels sprouts!
One Pan Roast Chicken with Vegetables
3-4 bone-in, skin-on chicken breasts, cut in half
12 oz. carrots, cut into 2-inch chunks, halved lengthwise
12 oz. brussels sprouts, halved
1 lb. red potatoes, cut into 1-inch chunks, unpeeled
1/2 lb. shallots, finely chopped

For the Veggies
1/2 Tbl. vegetable oil
1/2 Tbl. melted butter
2-3 cloves garlic, minced
2 tsp. dried thyme 
1 tsp. dried rosemary
1 tsp. lemon pepper
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. black pepper

Herb Butter for Chicken
3 Tbl. melted butter
2 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. lemon pepper
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven to 475 degrees.  Wash, dry and prepare vegetables as directed above and place in a large bowl.  Combine all ingredients for the veggies and add to the bowl.  Toss together until evenly coated.  Spread out onto a large jelly-roll pan.  Put the brussels sprouts in the middle of the pan and surround them with the remaining veggies.  That way, they will be mostly covered by the chicken and will cook at the same rate as everything else.  Place chicken breasts on top of the veggies in the jelly-roll pan.  Combine herb butter ingredients for chicken and brush over each piece, getting under the skin and the top of the skin. Roast in the preheated oven for 35-40 minutes or until chicken registers 160-165 degrees on an instant-read thermometer.  Remove from oven and move chicken to the side of the pan.  Toss veggies with the drippings in the pan.  Serves: 3-8 people, depending entirely on if they eat one chicken breast half or two halves each.  

Jenn's Notes: The only thing I would do different next time is to try a regular onion instead of shallots, since they are a lot cheaper.  The veggies were the star of the dish.  The flavor was amazing and they were all cooked perfectly.  The chicken was juicy and had good flavor.  I will make this again!

10 comments:

  1. This looks so good and easy. My family loves Brussels sprouts. The favorite way for our family to eat is: cut up 2-4 pieces of bacon (I use kitchen shears) and 1 medium onion. On medium heat cook together. Cut sprouts in half and add to bacon/onion mix. Stir fry until golden. Add a few splashes (to taste) of Balsamic vinegar. Stir to coat all the sprouts. Cook until vinegar is reduced. Add salt and pepper to taste. These are so yummy! My son and husband requests them several times a month.

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    1. I am so going to try that. Thanks for the recipe! - Jenn

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  2. I found your site via the microwave caramels on Pinterest, I think! Anyway, I'm glad to have found you & am going to be trying a lot of your recipes!

    My hubby makes the BEST sprouts - even my family (of which my mom & I were the only ones who would actually eat sprouts) like 'em now, because his are so good! He uses bacon, garlic, & butter ... soooo yummy!

    His directions:
    Cook bacon first, make it crispy ... drain off some of the grease.
    Throw in some garlic & onions - let it saute a bit.
    Add a couple pats of butter & the (frozen) sprouts
    Cook till they're at your desired tenderness.

    I hope you try it ... let me know if you do!

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    1. I'm so glad you found me too! Thanks for this recipe, it sounds incredible and I can't wait to try it! - Jenn

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  3. just found you through "slow cooker ecipes", so you know right off the bat that I'm a lazy cook. (love to eat it, not make it). Anyway, my recipe for brussel sprouts is a cold side dish. Cook then chill sprouts. Toss with cherry tomatoes, chopped onion, & italian dressing. yummmm

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    1. Nothing wrong with being a lazy cook!! Your brussels sprouts dish sounds amazing with Italian dressing. I think I'll add some Feta too (I love Feta)! Thanks so much - Jenn

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  4. Thank you so much for this awesome recipe, tried it last night. Great flavors, very easy, threw in some chicken thighs I had, worked great. When you're looking for quicky and easy, this recipe is it.

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    1. Awesome! I am so glad you liked it. - Jenn

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  5. 475 sounds high is that the correct temperature?

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    Replies
    1. It does seem really high, but yes - it is correct. That is why you are able to have it cook so fast.

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