Ingredients

The following ingredients have 4 Servings
  • Cooking spray
  • 1 pound new potatoes, halved or quartered if large
  • 1 large onion, roughly chopped
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 pound carrots, peeled and cut into bite-sized chunks
  • 1/2 cup olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons fresh minced rosemary, plus 2 whole sprigs
  • 2 lemons, halved
  • 4 cloves garlic, finely minced
  • 1 whole chicken (3-4 pounds), cut up

Instruction

  • Preheat oven to 425°F. Spray a baking sheet liberally with cooking spray. Spread the potatoes, onion, Brussels sprouts and carrots in one layer on the baking sheet. Drizzle with half of the olive oil and then sprinkle with half the salt and pepper. Set aside.
  • In a large mixing bowl, whisk together the remaining olive oil, salt and pepper with the minced rosemary, juice from the lemons (reserving the juiced halves) and garlic until well combined. Add in the chicken pieces and toss to coat.
  • Place the chicken skin side up on the sheet-pan with the vegetables. Add the juiced lemon halves and additional sprigs of rosemary. Bake in preheated oven for 35-40 minutes, or until the veggies are all tender, and an internal thermometer registers 165°F in the fleshy part of one of the chicken drumsticks.
  • Remove from oven and let rest for 5-10 minutes before serving. Season with additional salt and pepper, if necessary.