Description

Roast chicken recipe from Americas Test Kitchen

Ingredients

Full Chicken Cut into pieces or 2 chicken breasts and 4 thighs bone in, skin on.

Herbed Butter
2 Tbsp melted butter
2 tsp thyme
1 tsp rosemary
1/4 tsp salt
little pepper

Vegetable Mix
12 oz Carrots cut in 2" lengths and thicker parts halved
12 oz Potatoes 1" chucks
12 oz Brussels Sprouts cut in half
1/2 lb Shallots cut in half
1 tbsp veg oil
6 Cloves garlic
2 tsp thyme
1 tsp rosemary
1 tsp sugar
3/4 tsp salt
1/4 tsp black pepper

Directions

Mix and toss all the ingredients from the vegetable mix in a bowl.

To prepare the chicken the best way is to cut it into pieces. Thigh, drumsticks, and cut the breast into four pieces (two per breast). Pat chicken dry with paper towels. The breasts should be cut in half to make two equal pieces, cutting through the bone.

Place vegetables onto a sheet pan with low walls and move brussels sprouts to the center. Place breast meat on top of the vegetables and in the center to protect the brussels sprouts from the heat so they do not over cook and the rest of the chicken place on top of the vegetables around the breasts. Brush the chicken with the butter mixture.

Cook at 475 degrees for 35 to 40 minutes. Breast should be 160 to 165 and thighs at 170 to 175.