One-Pan Roast Chicken and Root Vegetables

A few times a year I am asked by America's Test Kitchen to test a recipe before they publish it in their Cook's Country magazine.  We really thought this recipe was a winner.  It was very moist.

1 to 1 1/2 lbs red potatoes, cut into 1-inch pieces
1 lb Brussels sprouts, trimmed and halved
1 medium onion, cut into wedges (orig recipe called for 1/2 lb shallots, halved)
4 carrots, peeled and cut into 2-inch pieces
1 bulb garlic, peeled (original recipe called for 6 cloves)
1 TBS vegetable oil
4 tsp minced fresh thyme
2 tsp minced fresh rosemary (I omitted)
1 tsp sugar
salt and pepper
2 TBS unsalted butter, melted
1 (4-pound) whole chicken, cut into 10 pieces (4 breast pieces, 2 drumsticks, 2 thighs & 2 wings) -  Cut the chicken breasts in half crosswise for even cooking

Adjust oven rack to upper-middle position and heat oven to 475 degrees.  Toss potatoes, Brussels sprouts, onion (or shallots), carrots and garlic with oil, 2 tsp of thyme, 1 tsp of rosemary, sugar, 3/4 tsp salt and 1/4 tsp pepper together in a large bowl. 

Combine butter with remaining 2 tsp thyme, remaining 1 tsp rosemary , 1/4 tsp salt and 1/8 tsp pepper in a small bowl.

Pat chicken dry with paper towels and season with salt and pepper.  Arrange vegetables in a single layer on a rimmed baking sheet with Brussels sprouts in center of sheet and potatoes, carrots and onion around the outside.  Place chicken, skin side up, on top of vegetables with breast pieces in center of baking sheet, and thighs, drumsticks and wings in the corners.

Brush chicken evenly with herb butter, and roast until chicken breasts register 160 degrees and thighs/drumsticks register 175 degrees, 35-40 minutes, rotating pan halfway through cooking. 

Transfer chicken to a serving platter.  Toss vegetables in pan juices, and transfer to plate with the chicken.

Serves 4

** I found that the Brussels sprouts could have cooked a bit longer.  You may want to microwave them a little before placing in the oven or after you have finished roasting your chicken and vegetables.

Source: America's Test Kitchen - Cook's Country

Janice