A hearty meal with seasonal fresh veggies.
Red onions, cut in half
Yukon gold potatoes, cut into large chunks
Red peppers, stemmed, seeded, adn cut into large strips
Brussels sprouts, cleaned and cut in half down the center
2 heads Garlic, cut in half from side to side
Fresh rosemary and thyme
1 Lemon, sliced
2 tablespoons Canola oil
Olive oil, to taste
Kosher salt and freshly ground black pepper to taste
Preheat oven to 375ºF.
Heat canola oil in a large cast-iron or roasting pan over medium heat.
Cut up your chicken by following these steps here. Season with salt & pepper. Place chicken pieces skin-side down and cook until about halfway finished.
Remove chicken and add vegetables to the pan with olive oil. Cook until veggies start to get color.
Return chicken to the pan, skin side up, with fresh herbs and lemon slices, and place back into the oven until finished, 30 minutes or 165ºF on a meat thermometer.
Seasonal vegetables are part of what makes cooking so incredible! They bring bright flavors and colors to any meal. With veggies like Brussel sprouts, red onions, and red peppers, this simple roasted chicken dish just hit a new high.
Pro Tip: This dish can be made in all seasons depending on what veggies are fresh – mushrooms, pre-roasted tomatoes, leeks, lemon wedges... whatever looks good!
Want to know what veggies are in season near you? Check it out here.
Prep Time: 15 minutes
Cook Time: 40 minutes
Recipe contributed by Tom Colicchio.