Roasted Chicken with Root Vegetables and Black Pepper and Honey Roasted Brussels Sprouts
Servings Prep Time
4people 20minutes
Cook Time Passive Time
1.5-2.5hours 0minutes
Servings Prep Time
4people 20minutes
Cook Time Passive Time
1.5-2.5hours 0minutes
Chicken and Sides
Roasted Chicken Seasoning
Root Vegetable Seasoning
  1. Before any other task prepare both dry mixes and set aside
  2. Preheat oven to 450 degrees
  3. Chop veggies, set aside
  4. Add one chopped onion, a handful of chopped celery and some carrots to the base of the roasting pan
  5. Rinse and pat dry chicken. Place chicken on veggies in roasting pan
  6. Using 3/4 stick of butter, massage the skin until well coated. Stuff any remaining butter between skin and meat
  7. Sprinkle seasoning mix being sure to evenly coat chicken
  8. Place small quartered onion and 3 crushed garlic cloves inside chicken
  9. Truss chicken or simply ties legs together at end to ensure even cooking
  10. Add remaining chopped veggies to a separate baking dish. Generously coat with olive oil and mix in vegetable seasonings
  11. Place chicken and vegetables into oven for the appropriate amount of time (roughly 20 min. per pound plus 20 min)
  12. Once the chicken reads 165 in the breast and between 165-175 in the thigh remove and allow to sit for 15-20 to cool.
  13. Remove veggies as well and cover with foil to keep warm.
  14. At this point place brussels sprouts in a baking dish and coat with olive oil and fresh cracked pepper. Drizzle honey on top and place in the oven for about 20 minutes.
Recipe Notes

Cooking times will vary contingent on the size of the chicken. If chicken is extra large please put the veggies in the oven the last hour and a half of cooking.

XOXO - Leslie Morrison