COOKS COUNTRY ONE PAN ROAST CHICKEN & ROOT VEGGIES

COOKS COUNTRY ONE PAN ROAST CHICKEN & ROOT VEGGIES image

Yield 6 People

Number Of Ingredients 16

12 oz Carrots cut in to 2" pieces
12oz Brussel sprouts cleaned and halved
12 0z Shallots cleaned cut in 4ths
12 oz Red potatoes cut in 1 " pieces
1 T Olive Oil
6 Cloves garlic
1 t Rosemary
1 t Thyme
1 t sugar
3/4 t salt and pepper
Toss all of this together
1 whole Chicken cut up. Remove back bone & wings any extra fact and discard or use for something else
2 T melted butter
2 t Rosemary
2 t Thyme
Salt and Pepper

Steps:

Toss first ingredients together. Place on Jelly Roll Pan with Brussels Sprouts in center. Rinse chicken and pat dry. Cut Chicken breasts in half, allowing for 8 pieces of chicken. Place breasts in center of pan with drummies and thighs on outside. Brush with melted butter mixed with herbs and S & P. Place in 475 degree oven for 35 minutes or until Breasts register 160 to 165 degrees and Thighs & Drummies register 175 degrees. Remove from oven, plate chicken and allow to rest for 10 min. Mix veggies will on pan before and serve.