One Pan Roast Chicken and Veggies

Seeing this yummy recipe on Cooks Country, I was intrigued by the beautiful colors of the vegetables -- green brussels sprouts, red potatoes, orange carrots, purple shallots -- they looked gorgeous.  But I wasn't prepared for how amazing it was going to smell once it started cooking.  About ten minutes after putting it in the oven, the scent began wafting through the house, luring as all back to the kitchen.  The secret, according to Cooks Country, is the high temperature and low sides on the pan, which creates a crispy skin on the chicken and caramelizes the veggies, without steaming them.

Preheat oven to 475 degrees. 

12 ounces carrots, cut into two inch rustic pieces

12 ounces brussels sprouts, outer leaves removed, stems trimmed, cut in half

12 ounces red potatoes, cut into one inch pieces

3-4 shallots, peeled and halved

6 cloves garlic

2 tsp thyme

1 tsp rosemary

1 Tbsp vegetable oil

1 Tbsp sugar

salt and pepper

Toss vegetables together and spread on a cookie sheet, moving the brussels sprouts to the center to protect them from over-cooking.

1 large chicken, cut into 8 pieces (leg, thigh, halved breast on each side) 

(I used just two large bone-in, skin-on breasts, cut in half since there's only four of us)

2 Tbsp butter, melted

thyme, rosemary, salt and pepper

Place chicken on top of vegetables, with breasts to the center on the sprouts and dark meat to the outside. Brush with herb butter.

Bake 35-40 minutes, or until chicken registers as done.  Remove chicken pieces and toss veggies with drippings.  Serve immediately.