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One Pan Roasted Chicken with Root Vegetables
OBATSIPILIS-DENATURE.COM26Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. Brussels sprouts (trimmed and halved)
- 12 oz. red potatoes (unpeeled, cut into 1-inch pieces)
- 8 oz. shallots (peeled and halved)
- 4 carrots (peeled and cut into 2-inch pieces, thick ends halved lengthwise)
- 6 garlic cloves (peeled)
- 4 tsp. fresh thyme (minced)
- 1 Tbsp. vegetable oil
- 2 tsp. fresh rosemary (minced)
- 1 tsp. sugar
- salt
- pepper
- 2 Tbsp. unsalted butter (melted)
- 3 1/2 lb. chicken pieces (bone-in, 2 split breasts cut in half, 2 drumsticks, and 2 thighs, trimmed)
- 12 oz. Brussels sprouts (trimmed and halved)
- 12 oz. red potatoes (unpeeled, cut into 1-inch pieces)
- 8 oz. shallots (peeled and halved)
- 4 carrots (peeled and cut into 2-inch pieces, thick ends halved lengthwise)
- 6 garlic cloves (peeled)
- 4 tsp. fresh thyme (minced)
- 1 Tbsp. vegetable oil
- 2 tsp. fresh rosemary (minced)
- 1 tsp. sugar
- salt
- pepper
- 2 Tbsp. unsalted butter (melted)
- 3 1/2 lb. chicken pieces (bone-in, 2 split breasts cut in half, 2 drumsticks, and 2 thighs, trimmed)
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