Butter Roasted Chicken Cheesy Potatoes And Brussels Sprouts Recipes

SHEET PAN ROASTED GARLIC BUTTER HERB CHICKEN WITH POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees. On a large sheet pan spread the sweet potatoes, red potatoes, and brussels sprouts onto the sheet pan. Lay the chicken on top. Season with salt and pepper with salt and pepper.
• In a small mix together thyme, oregano, basil, melted butter and garlic. Brush evenly over chicken and veggies evenly. Roast in the oven for 25-30 minutes until golden brown and cooked through. Broil for 2-3 minutes to caramelize the top of the chicken and veggies.

PEANUT BUTTER ROASTED CHICKEN

Steps:

• Start by roasting your chicken the way you normally would. If you don't normally roast your chickens, I'll just put the way we do it here for you. The rest of you can skip this bit.
• First cover the inside of your chicken in a thin layer of kosher salt.
• laying the chicken breast side down, cover in a light layer of olive oil and sprinkle with prepared spices, one spice at a time.
• Turn the chicken over and repeat this. Don't forget to sprinkle some of those spices into the cavity so that the bird is completely flavored.
• Pop that bird in the oven. Go relax for a bit, unless you have side dishes to prepare. If so, do that, *then* go relax.
• After the bird's been cooking for about an hour, go back to the kitchen and grab the peanut butter, the honey, and an orange.
• Cut the orange in half.
• Eat one half, because you're probably hungry from the smell of roasting chicken and half an orange isn't going to fill you up, especially if someone is there to help you eat it.
• Mix one half cup of peanut butter and one quarter cup of honey together in a small bowl. It's gonna look really thick.
• Squeeze that orange into the bowl. Not the one you've been eating, the other half. Squeeze it. Squeeze it hard. Little more. Alright, you can stop.
• Mix that into your honey and peanut butter and don't freak out if it gets a little grainy at first, it'll smooth out. You can also grate some of the orange peel in there. You don't have to, but it gives it a good texture.
• Set that in your fridge until the last ten to twenty (thirty on the outside) minutes of roasting for your chicken. You can't do this at the start of the roasting because the peanut butter and honey will just dry up and get hard on the surface of your chicken and not be very appetizing.
• Pull the chicken out and use a barbecue brush to slather on the peanut butter mixture. Apply as liberally as you want. It's all you. Make sure you get it all over the chicken. If there's any left over, you can slather it on the inside of your chicken if you want. We've never done that, but I suspect it makes the gravy taste very interesting indeed.
• Put the chicken back in the oven to cook the rest of the allotted time and clean up any mess you've made. Maybe give that last bit of orange to anyone who wouldn't help you make the chicken in the first place.
• Ding! Timer goes off, pull out the chicken, make gravy if desired, carve up, serve, and enjoy!

PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND POTATOES

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
• Preheat an oven to 450 degrees F (230 degrees C).
• Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
• Arrange lemon slices in a single layer on the bottom of the baking dish.
• Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
• Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
• Place bacon on top of the Brussels sprouts.
• Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
• Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
• Coat chicken breast halves thoroughly in the remaining lemon mixture.
• Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
• Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

ROASTED POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
• Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
• Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

BUTTER ROASTED CHICKEN, CHEESY POTATOES, AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°F.
• Pat chicken breasts dry, and season both sides with ¼ teaspoons salt and a pinch of pepper. Place a medium non-stick oven-safe pan over medium heat. Add butter to pan and let melt. Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes. Flip chicken and remove from burner. While chicken sears, make mashed potatoes.
• Make potatoes: Peel and cut potato into 1" dice. Bring a medium pot with potato and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until potato is fork-tender, 15-18 minutes. Drain in a colander and return to pot. Add ¾ the milk (reserve remaining for sauce), Parmesan, 1 teaspoons pepper, and ¼ teaspoons salt. Mash until smooth. Cover and set aside. While potato cooks, prepare ingredients.
• Prepare the Sprouts: Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Stem and coarsely chop thyme.
• Place Brussels sprouts on prepared baking sheet and toss with 1 teaspoons olive oil, ¼ teaspoons salt, and a pinch of pepper. Spread into a single layer and roast until browned and tender, 10-12 minutes. Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce).
• Place pan with chicken in oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings.
• Make the Sauce: Very carefully (handle is hot!), return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil. Add remaining milk, return to a boil, and stir constantly until sauce thickens and a line drawn in sauce holds for 10-15 seconds, 3-5 minutes. Add remaining thyme and remove from burner.
• Plate mashed potatoes first, and sprouts next to taters. Now add chicken. Add sauce to potatoes and chicken as desired. Bon appétit!