There’s nothing better than a delicious winter chicken dinner with roasted vegetables.  This recipe uses one pan, is flexible and serves a hungry family of 4-5 people.  You can buy chicken pieces or – even better – buy a pasture-raised whole bird from your local farm, cut it into eight pieces and nestle on top.  My favorite local pasture-raised chicken supplier is Marion Acre Farms in Hillsboro, Oregon.

This recipe is adapted from Cook’s Country.  Click on their website for lots of comforting, delicious menu ideas.

Sheet Pan Chicken Dinner

3/4 pounds brussel sprouts, halved, or asparagus cut into bite-sized pieces

1 lb red or yellow potatoes, cut into bite-sized pieces

8 oz shallots, peeled and sliced down the center lengthwise

4-5 carrots and/or parsnips peeled and cut into pieces.  Halved lengthwise if really thick.

6 cloves garlic, peeled and left whole

4 tsp minced fresh thyme or 2 tsp dried thyme

1 1/2 cups frozen peas

1 tablespoon olive oil

Salt and pepper to taste

2 tbsp. butter, melted

One whole chicken (approx. 4 lbs) cut into eight pieces

Aged balsamic vinegar for drizzling, if desired (I like the Elsa brand)

Adjust oven rack to upper middle position and heat oven to 475 degrees.  Toss all vegetables, garlic, shallots, thyme, oil, and 1 tsp salt and 1/4 tsp pepper in a large bowl.  Melt butter and set aside.

Pat chicken dry with towels and season with salt and pepper.  Place vegetables on sheet pan in a single layer.  Sprinkle peas all around.  Place chicken, skin-side up, one top of vegetables with breast pieces in the center.

Brush chicken with melted butter.  Roast in oven until breasts register 160 degrees or legs 175 degrees, rotating pan halfway through baking.  This can take anywhere from 40-60 minutes depending on oven and size of chicken pieces.  Tent with aluminum foil if chicken or vegetables become too brown during the baking period.

Transfer chicken to serving platter with vegetables and pour pan juices on top.  Adjust salt and pepper to taste.  Drizzle chicken and vegetables with aged balsamic vinegar if desired.

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