Ingredients
- 1 whole chicken
- 1/2 tsp fine sea salt
- 1/8 tsp black pepper
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp parsley
- 2 cloves garlic
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp fine sea salt
- 1/8 tsp black pepper
- 2 lb medium red potatoes
- 3 carrots
- 8 oz brussels sprouts
Steps
- Heat the oven to 425 F and set out a large rimmed baking sheet.
- Cut out the chicken backbone, flatten the chicken, and season it with the first salt and pepper.
- Melt the butter and stir in the olive oil, parsley, garlic, lemon zest, lemon juice, remaining salt, and remaining pepper.
- Cut the potatoes and carrots into small pieces, halve the Brussels sprouts, and arrange them on the baking sheet.
- Rub the chicken with the butter mixture and place it skin-side up over the vegetables.
- Roast for 45 to 50 minutes, until the thickest chicken part reaches 165 F and the vegetables are tender.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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