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One-Pan Roast Chicken And Root Vegetables

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One-Pan Roast Chicken And Root Vegetables
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Makes: 4 servings adjust



Step 1

Adjust oven rack to upper-middle position and heat oven to 475 degrees.


  • 1 12 pounds Red Potato, cut into 1-inch pieces
  • 1 pound Brussels Sprouts (no Bigger Than a Golf Ball), trimmed and halved
  • 12 pound Shallot, halved, could substitute 1 medium onion cut into wedges
  • 4 large Carrot, peeled, cut in half lengthwise and then cut into 2-inch pieces.
  • 6 cloves Garlic, peeled
  • 1 tablespoon Vegetable Oil
  • 2 teaspoons Fresh Thyme, minced
  • 1 teaspoon Fresh Rosemary, minced
  • 1 teaspoon Sugar
  • 34 teaspoon Kosher Salt
  • 14 teaspoon Black Pepper

Step 2

In a large bowl or gallon size storage bag, toss potatoes, Brussels sprouts, onion (or shallots), carrots and garlic together with oil, thyme, rosemary, sugar, salt and pepper.

Step 3

Arrange vegetables in a single layer on a rimmed baking sheet with Brussels sprouts in center of sheet and potatoes, carrots and onion around the outside.


  • 4 pounds Chicken Pieces, trimmed of excessive skin and fat. if using breast pieces cut them in half crosswise for even cooking.
  • Salt and Pepper

Step 4

Pat chicken dry with paper towels and season with salt and pepper. Place chicken, skin side up, on top of vegetables with breast pieces in center of baking sheet, and thighs, drumsticks and wings around the edges.


  • 2 tablespoons Butter, melted
  • 2 teaspoons Fresh Thyme, minced
  • 1 teaspoon Fresh Rosemary, minced
  • 14 teaspoon Kosher Salt
  • 18 teaspoon Black Pepper

Step 5

Combine butter with thyme, rosemary , salt and pepper in a small bowl.

Step 6

Brush tops of chicken evenly with herb butter, and roast until chicken breasts register 160 degrees and thighs/drumsticks register 175 degrees, 35-40 minutes, rotating pan halfway through cooking.

Step 7

Transfer chicken to a serving platter. Toss vegetables in pan juices, and transfer to plate with the chicken.
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