recipe

Roasted Chicken and Harvest Vegetables

Name: Roasted Chicken and Harvest Vegetables
Ingredients: Chicken Breast, Olive Oil, Garlic, Salt, Pepper, Butter, Lemon, Rosemary, Potatoes, Carrots, Brussel Sprouts

Roasted Chicken paired with delicious Harvest Vegetables. A blend of spices and textures that will impress the family.

Prep Time 10 mins

Cook Time 50 mins

servings 6

Ingredients

4 Foster Farms Free Range Half Chicken Breasts
3 tbsps olive oil
3 cloves garlic, smashed
1½ tsps kosher salt, divided
½ tsp black pepper, divided
2 tbsps butter, melted
1 tsp lemon juice
1 tsp dried rosemary
1 lb fingerling potatoes
8 oz small carrots with tops, trimmed
8 oz Brussels sprouts, trimmed and halved

Directions

1. In a small bowl, stir together the oil and smashed garlic. Let sit 10 minutes to infuse garlic flavor into the oil.

2. Brush the oil mixture on both sides of the half breasts. Sprinkle with 1 teaspoon of the salt and ¼ teaspoon of the black pepper.

3. In a large mixing bowl, stir together the melted butter, lemon juice, dried rosemary, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Add potatoes, carrots, and sprouts to the bowl and toss to coat evenly.

4. Heat oven to 450°F. Place chicken on a large rimmed baking sheet. Bake 10 minutes; reduce heat to 400°F and arrange the potatoes and carrots around the chicken. Return to oven and roast 20 minutes more.

5. Add the Brussels sprouts to the pan, cut-side down, brushing chicken with any remaining butter in the bowl. Bake 20 minutes more or until chicken is no longer pink (180°F in the thigh muscle) and vegetables are tender. Always use a meat thermometer to determine the temperature. Before cutting to serve, let it rest 10 minutes.