Scale
Ingredients
- 1 3- to 4-pound whole chicken
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1–1/2 teaspoons freshly cracked black pepper
- 1 tablespoon kosher salt
- 1 lemon, halved
- 2 garlic cloves, peeled
- 1 pound Brussels sprouts, trimmed (this could be onion wedges, carrot/celery sticks, quartered Yukon potatoes, broccoli florets, a combo of all the above — I’ve experimented a lot with the “vegetable trivet”)
Instructions
- Line a large plate with paper towels. Remove the chicken from its packaging (removing any giblets or anything in the chicken cavity) and place it on the plate, then use additional paper towels to pat down the chicken. Place the chicken, uncovered, in the fridge and let it air-chill for 4-8 hours.
- Once your chicken has air-chilled for a few hours, preheat the oven to 425F. Scatter the Brussels sprouts in the bottom of a roasting pan or 15-inch cast-iron skillet.
- In a small bowl, combine the olive oil, thyme, rosemary, oregano, basil, garlic powder, paprika, black pepper and salt. Rub the herbed oil all over the chicken. Place the two lemon halves and the garlic cloves in the cavity of the chicken, then tie the legs together with kitchen twine. (I don’t always do this — you’ll survive if you don’t.)
- Place the chicken breast-side down on the bed of Brussels sprouts. Roast for 30 minutes, then using tongs, carefully flip the chicken so that the breast is up (the way you’re used to roasting chicken). Roast for an addition 30-40 minutes, until a thermometer inserted into the thickest part of the thigh registers 165F.
- Remove from the oven, and let the chicken sit for 5 minutes, then carve and serve with the roasted Brussels sprouts on the side.
Nutrition
- Serving Size: 4