Roasted Chicken Breasts with Red Potatoes and Brussels Sprouts


  • 6 oz Brussels sprouts, trimmed and halved if small or quartered if large
  • 1 red potato, unpeeled, cut into 1 inch pieces
  • 2 carrots, peeled and cut into 2 inch lengths, thick ends halved lengthwise
  • 4 shallots, peeled and halved
  • 3 garlic cloves, peeled
  • 1 tbsp vegetable oil
  • 2 tsp minced fresh thyme
  • 1/2 tsp sugar
  • salt and pepper
  • 1 tbsp unsalted butter, melted
  • 2 bone-in split chicken breasts, trimmed and brined if desired


  1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss Brussels sprouts, potato, carrots, shallots, garlic, oil, 1 tsp thyme, sugar, 1/4 tsp salt, and 1/8 tsp pepper together in medium bowl. Combine melted butter, remaining 1 tsp thyme, 1/4 tsp salt, and pinch pepper in small bowl.
  2. Pat chicken dry with paper towels and season with salt and pepper. Place vegetables in single layer on rimmed baking sheet, arranging Brussels sprouts in center and leaving 2 inch border between vegetables and sides of sheet. Place chicken skin side up on top of Brussels sprouts.
  3. Brush chicken with herb butter and roast until chicken registers 160 degrees, about 35 minutes, rotating sheet halfway through cooking. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. If necessary return vegetables to oven until well browned and tender, 5-10 minutes. Toss vegetables with pan juices and transfer to platter with chicken. Serve.

Original recipe from The Complete Cooking for Two Cookbook.

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