One Pan Autumn Chicken
Serves: 4-6
Total: 1 hr 35 min
Prep: 20 min
Cook: 1 hr 15 min
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Recipe Preparation
- 1 Medium Chicken (about 3 lbs.), spatchcocked
- 3 Tbsp. Salted Butter
- 2 Tbsp. chopped Sage
- 4 cloves Garlic, sliced
- ½ tsp. Salt
- ¼ tsp. Black Pepper
- 3 Medium Sweet Potatoes (about 3 cups)
- ¾ lb. Brussels Sprouts, halved
- 1 Apple, chopped
- 1 Lemon, quartered
- Sage Leaves, to garnish
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Recipe Instructions
1
Preheat your oven to 400°F (204°C). Melt the butter in a microwave-safe dish, then stir in the chopped sage, garlic slices, and half of the salt and pepper.
2
In a large braising pan, combine the Brussels sprouts, apples, and sweet potatoes. Drizzle about ⅓ of the butter mixture over them and toss to coat.
3
Place the spatchcocked chicken on top of the vegetables. Rub the remaining butter mixture over the chicken, including under the breast skin. Sprinkle the remaining salt over the top and place two lemon wedges in the pan.
4
Insert your
TP08S Wireless Meat Thermometer
into the thickest part of the chicken. Roast until the internal temperature reaches 165°F (74°C). Squeeze fresh lemon juice over the chicken.
5
Allow the chicken to rest for 10 minutes before carving.
6
Top the chicken with the roasted vegetables and pan juices. Garnish with fresh sage leaves and serve.
Recipe Video
