One-Pan Roast Chicken with Root Vegetables

Name: One-Pan Roast Chicken with Root Vegetables
Ingredients: as needed Red Potatoes; as needed Yukon Gold Potatoes (optional); as needed Shallots; as needed Carrots; as needed Brussels Sprouts; 6 Garlic cloves; 2 teaspoons (minced) Rosemary; 2 teaspoons Thyme; as needed for herb butter Melted butter; 1 teaspoon Sugar; as needed Olive oil; as needed (for vegetables and herb butter) Salt; as needed (ground) Pepper; 4.5 pounds total, yielding 3.5 pounds of chicken parts Chicken parts

14 ingredients · from America's Test Kitchen

Ingredients

as needed Red Potatoes
as needed Yukon Gold Potatoes (optional)
as needed Shallots
as needed Carrots
as needed Brussels Sprouts
6 Garlic cloves
2 teaspoons (minced) Rosemary
2 teaspoons Thyme
as needed for herb butter Melted butter
1 teaspoon Sugar
as needed Olive oil
as needed (for vegetables and herb butter) Salt
as needed (ground) Pepper
4.5 pounds total, yielding 3.5 pounds of chicken parts Chicken parts

Watch the original video

Method

The step-by-step method for this recipe is part of Foodle Pro — along with 3498 other recipes, offline access, and a library you share with your family.

See Foodle Pro — $24 a year Or watch it free on YouTube

Watch the original: “One-Pan Roast Chicken with Root Vegetables” by America's Test Kitchen. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.