Skip to content 
How This Helps
Ingredients
4 : :
lbs: :
bone-in chicken pieces (approximately 2 breasts, 2 thighs, and 2 drumsticks): :
6 : :
small: :
red potatoes, cut into 1-inch pieces: :
4 : :
medium: :
carrots, cut into 2-inch pieces: :
2 : :
cups: :
brussels sprouts, halved: :
1 : :
small: :
onion peeled and quartered: :
6 : :
cloves: :
garlic, peeled and smashed: :
3 : :
teaspoons: :
fresh thyme: :
3 : :
teaspoons: :
fresh rosemary: :
4 : :
tablespoons: :
olive oil: :
Directions
Preheat oven to 475°F.
Place potatoes, carrots, parsnips, Brussels sprouts, onion, garlic, 2 teaspoons thyme, 2 teaspoons rosemary and 2 tablespoons olive oil in bowl. Season with salt & pepper. Mix well.
Place chicken, 1 teaspoon thyme, 1 teaspoon rosemary, and 2 tablespoons olive oil in another bowls. Season with salt & pepper. Combine until chicken is coated.
Spread vegetables on a rimmed baking sheet. Place chicken, skin side up, on top of vegetables.
Bake 35-40 minutes, rotating baking sheet halfway through. Temperature should register 160°F and juices should run clear.
Remove from oven and let rest 10-15 minutes. Serve and enjoy.
Instructions
Nutrition Value for Roasted Chicken Recipe:
| No. of serving: 6 |
|
| Size of serving: approximately 4 oz chicken & 1 cup veggies | |
| Calories 444 | |
| Total Fat 15 g |
|
| Total Carbohydrate 54 g | |
| Dietary Fiber 9 g |
|
| Protein 25 g |
|
| Vitamin A 365 µg | Vitamin C 57 mg |
| Calcium 94 mg | Potassium 1663 mg |
| Iron 3 mg | Magnesium 98 mg |
| Phosphorous 357 mg | Potassium 1663 mg |
| Folate 110 µg | Niacin 10 mg |
| Omega 3-EPA 6 mg | Omega 3-DHA 20 mg |
Caution
If you have a known allergy to either rosemary or thyme you can leave them out from roasted chicken.
