Festive chicken with baked vegetables

Votes: 3

How to Make - Festive Chicken with Roasted Vegetables

Time: 2 hours 20 minutes
Complexity: easily
Servings: 4

This festive chicken, baked in a single roasting pan with vegetables, will be the centerpiece of your holiday table and fill your home with magical aromas. Before roasting, rub the chicken with a mixture of fresh rosemary, sage, and thyme and let it rest uncovered for half an hour to dry the skin. This will create a perfectly crispy chicken, revealing juicy, flavorful meat underneath. This recipe requires a roasting pan with a rack. The chicken will roast on the rack, while the Brussels sprouts, sweet potato, red onion, and bread cubes will soak up the delicious juices underneath. Serve the chicken with a side of vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 whole chicken weighing 1.8 - 2 kg, trim off excess fat
2 tsp chopped fresh rosemary + 2 whole sprigs
2 tsp chopped fresh sage + 2 whole sprigs
2 tsp chopped fresh thyme + 2 whole sprigs
1/4 teaspoon freshly grated nutmeg
90 g unsalted butter, melted
2 large sweet potatoes, cut into 2.5cm pieces (about 800g)
700 g Brussels sprouts, trimmed and halved
2 medium red onions, each cut into 6 wedges, leaving the root end intact
4 slices 1-inch thick country bread, cut into cubes (4-5 cups)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, Brussels sprouts, sweet potato, red onion, rosemary, sage, thyme, nutmeg

Cooking the dish according to the recipe:

Rinse the chicken and pat dry inside and out with paper towels. Combine chopped rosemary, sage, thyme, 1 tablespoon of salt, 1/2 teaspoon of black pepper, and nutmeg in a small bowl. Rub about two-thirds of this mixture all over the chicken, inside and out. Insert herb sprigs into the cavity. Place the chicken on a roasting rack to rest and dry at room temperature for 30 minutes.
Preheat oven to 200°C.

Place the sweet potato, Brussels sprouts, and onion in the bottom of a large roasting pan. Drizzle with 2 tablespoons melted butter and sprinkle with the remaining spice mixture. Toss well. Place the chicken on a rack on top of the vegetables.
Bake until chicken begins to brown, about 40 minutes.
In a large bowl, toss the bread cubes with 2 tablespoons melted butter and season with salt and pepper. Remove the roasting pan from the oven. Carefully remove the rack with the chicken and set it aside; combine the bread cubes with the vegetables in the roasting pan. Return the chicken to the roasting pan on the rack and brush the chicken with the remaining 2 tablespoons melted butter.
Continue roasting until the chicken skin is crisp and golden and the internal temperature registers 165°F (74°C) on a meat thermometer inserted into the thickest part of the thigh, away from the bone, about 40 minutes more.

Transfer the chicken to a cutting board to rest for 15 minutes.
Increase the oven temperature to 220°C (425°F). Stir the vegetables and bread together and return to the oven. Bake until the vegetables are soft and caramelized and the bread cubes are golden brown and crispy, 5-10 minutes.
Cut the chicken into serving pieces and pour the juices over the vegetables and bread. Toss again and serve with the chicken.