Best Roasted Chicken with Brussels Sprouts & Shallots One-Pot Recipe
This one-pot roasted chicken recipe brings together tender chicken pieces, herb-infused Brussels sprouts, and caramelized shallots on a single sheet pan. With a balance of rich flavors and ease of preparation, this dish is perfect for a hearty, satisfying meal.
Equipment
- Sheet pan
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved
- 12 ounces shallots peeled and halved
- 6 garlic cloves peeled
- 4 teaspoons minced fresh thyme divided
- 1 tablespoon vegetable oil
- 2 teaspoons minced fresh rosemary divided
- 1 teaspoon sugar
- 1½ teaspoons table salt divided
- 1 teaspoon pepper divided
- 2 tablespoons unsalted butter melted
- 3½ pounds bone-in chicken pieces 2 split breasts cut in half, 2 drumsticks, and 2 thighs, trimmed
Instructions
- Adjust oven rack to the upper-middle position and preheat to 475°F. In a large bowl, toss Brussels sprouts, shallots, and garlic with 2 teaspoons thyme, oil, 1 teaspoon rosemary, sugar, ¾ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on a rimmed baking sheet, placing Season and arrange the chicken:
- Pat chicken pieces dry with paper towels. Season with remaining ½ teaspoon salt and ½ teaspoon pepper. Place chicken skin-side up on top of the vegetables, arranging breasts in the center and thighs/drumsticks around the perimeter.
- Combine melted butter, remaining 2 teaspoons thyme, 1 teaspoon rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper. Brush the mixture over the chicken pieces. Roast in the oven until chicken breasts register 160°F and thighs/drumsticks reach 175°F, about 35 to 40 minutes. Rotate the sheet halfway through for even cooking.
- Transfer chicken to a serving platter and let rest for 5 minutes. Toss vegetables with pan juices, then serve alongside the chicken.
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