Simple Roast Chicken and Vegetables
Minutes Prep time: 65
Minutes Total time: 90
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 65
Minutes Total time: 90
Servings: 4
Difficulty: Intermediate
PAM® Organic Avocado Oil No-Stick Cooking Spray
1 whole chicken (about 4 pounds), preferably air chilled
3 teaspoons kosher salt, divided
3/4 teaspoon ground black pepper, divided
1 medium butternut squash, peeled, seeded, cut into 1-1/2 inch pieces
1 pound large fresh Brussels sprouts, trimmed
2 tablespoons brown sugar
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 152 mg | 15% |
Carbohydrate | 34 g | 11% |
Cholesterol | 178 mg | 59% |
Total Fat | 29 g | 44% |
Iron | 5 mg | 28% |
Calories | 626 kcal | 31% |
Sodium | 1637 mg | 68% |
Protein | 60 g | 119% |
Saturated Fat | 8 g | 40% |
Sugars | 12 g | 1% |
Vitamin C | 90 mg | 149% |
Preheat oven to 425°F. Spray large baking sheet with cooking spray. Place chicken breast-side down on cutting board. Locate backbone and use sharp kitchen shears to cut down both sides of it and remove. Place chicken skin-side up on board and press down on the breast until you hear a popping sound and the chicken lays flat. Pat chicken dry with paper towels.
Season chicken on both sides with 2 teaspoons salt and 1/2 teaspoon pepper. Place chicken on baking sheet. Spray chicken skin with cooking spray.
Place squash and Brussels sprouts in large bowl. Spray vegetables lightly with cooking spray. Season with remaining 1 teaspoon salt, 1/4 teaspoon pepper and brown sugar; toss until well coated. Pour vegetables onto baking sheet around the chicken.
Bake 55 to 65 minutes, until chicken reaches 165°F in the thickest part of the breast. Remove chicken to a cutting board and let rest 10 minutes before carving.
If your chicken is larger than 4 pounds, cook by itself for 10 minutes before adding your vegetables to the baking sheet.
Simple Roast Chicken and Vegetables