Roast chicken is usually saved for lazy Sunday evenings, but you can turn it into a weeknight meal by using chicken pieces and some chopped veggies and cooking it all on one of Red Dot’s fabulous roaster trays!
Though this dish calls for sweet potatoes, brussels sprouts, and red potatoes, it’s easy to adapt with other vegetables. Parsnips, turnips, and carrots all make good choices.
1 large sweet potato, peeled, and cut into chunks
4 large potatoes, cut into chunks
500g Brussels sprouts, trimmed, and halved
2 onions, peeled, and quartered
6 garlic cloves, peeled
4 teaspoons minced fresh thyme
1 tablespoons olive oil
2 teaspoon minced fresh rosemary
1 teaspoon sugar
¾ teaspoon salt, plus more
¼ teaspoon pepper, plus more
2 tablespoons melted butter
1kg bone-in chicken pieces
Directions: Arrange oven rack to upper-middle position and preheat oven to 180 degrees.
In a large bowl, toss sweet potato, potatoes, sprouts, onions, thyme, oil, sugar, salt, and pepper to combine. Spread into an even layer in one of Red Dot’s roasting trays.
Pat chicken dry with paper towels. Season all over with salt and pepper. Place chicken atop vegetables on pan, skin-side up. In a small bowl, mix melted butter and rosemary to combine. Brush herb butter over chicken, then transfer tray to the oven. Bake until veggies have roasted and chicken is golden and just cooked through, about 40 minutes, tossing ingredients halfway through.
Remove from oven, and tent pan with foil. Let rest 5 to 10 minutes, then serve.