slightly adapted from: Cook's Country
3-4 bone-in, skin-on chicken breasts, cut in half
12 oz. carrots, cut into 2-inch chunks, halved lengthwise
12 oz. brussels sprouts, halved
1 lb. red potatoes, cut into 1-inch chunks, unpeeled
1/2 lb. shallots, finely chopped
For the Veggies
1/2 Tbl. vegetable oil
1/2 Tbl. melted butter
2-3 cloves garlic, minced
2 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. lemon pepper
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. black pepper
Herb Butter for Chicken
3 Tbl. melted butter
2 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. lemon pepper
1/4 tsp. salt
1/4 tsp. black pepper
Preheat oven to 475 degrees. Wash, dry and prepare vegetables as directed above and place in a large bowl. Combine all ingredients for the veggies and add to the bowl. Toss together until evenly coated. Spread out onto a large jelly-roll pan. Put the brussels sprouts in the middle of the pan and surround them with the remaining veggies. That way, they will be mostly covered by the chicken and will cook at the same rate as everything else. Place chicken breasts on top of the veggies in the jelly-roll pan. Combine herb butter ingredients for chicken and brush over each piece, getting under the skin and the top of the skin. Roast in the preheated oven for 35-40 minutes or until chicken registers 160-165 degrees on an instant-read thermometer. Remove from oven and move chicken to the side of the pan. Toss veggies with the drippings in the pan. Serves: 3-8 people, depending entirely on if they eat one chicken breast half or two halves each.
Jenn's Notes: The only thing I would do different next time is to try a regular onion instead of shallots, since they are a lot cheaper. The veggies were the star of the dish. The flavor was amazing and they were all cooked perfectly. The chicken was juicy and had good flavor. I will make this again!