Ingredients

The following ingredients have 4 Servings
  • 1 pound sweet potato, peeled, cut into 2 inch/5 cm pieces (about 1 large)
  • 1 pound Yukon or red potatoes, washed, cut into 1 1/2 inch/3.8 cm pieces (about 2 potatoes)
  • 1 large red bell pepper, cored and seeded, cut into 2 inch pieces
  • 1/2 large onion (or red onion), peeled, cut in 2 inch/5 cm pieces
  • 15 brussels sprouts, outer leaves off, cut in half (or other veggies you like, Note 2)
  • 3 tablespoon olive oil
  • 1/2 teaspoon garlic powder ((or 2 teaspoons fresh garlic, minced))
  • 1/2 teaspoon each, salt and black pepper ((or more to taste))
  • 1 teaspoon -2 dried thyme, rosemary or oregano
  • zest of one lemon (optional)
  • 3 1/2 pounds chicken - see note 2 3 1/2 - 4 pounds, (I get a kosher one as it's already brined).
  • 2 tablespoon olive oil ((use a bit more if needed))
  • 1 teaspoon paprika (or smoked paprika)
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instruction

  • HEAT OVEN to 425F/218C. Line a large sheet pan (rimmed baking sheet) with aluminum foil, sprayed well with oil spray for easy cleanup. You can also use parchment paper instead, but it may get soggy.
  • PREPARE VEGETABLES: Place all vegetables and seasoning mixture ingredients in a large large bowl. Toss to mix evenly. Spoon vegetables onto prepared pan in a single layer.
  • PREPARE CHICKEN: Pat chicken dry with a paper towel. Mix olive oil, paprika, thyme, salt and pepper in a small bowl. Rub mixture all over chicken, including under skin (lift it gently so it doesn't tear). Place chicken skin-side up (or breast side up if using a whole chicken) on top of the vegetables.
  • ROAST CHICKEN AND VEGETABLES: Place pan with chicken and vegetables in oven. Roast until instant-read thermometer inserted in chicken breast reads 160F.° For whole chicken, roast about 55-75 minutes, depending on size of chicken. °For chicken pieces, roast about 30-40 minutes, depending on size of pieces.Transfer chicken to cutting board and cover loosely with foil to let it rest for 20 minutes. Stir vegetables and return to oven for another 10-20 minutes. If you're impatient (like me), increase oven temperature to 450F/232C to finish off the veggies. If desired, make a gravy for chicken, Note 4.
  • FINISH AND SERVE: Cut chicken into 4-8 pieces if using a whole chicken. Transfer vegetables and chicken to a platter and serve with gravy or other condiment - Note 5.