Easy Roast Chicken with Brussels Sprout, Potatoes, and Carrots - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
For a comforting, classy, and simply delicious meal, look no further than roast chicken.
Ingredients
- 1 small roasting chicken, cut into 6 to 8 pieces
- kosher salt
- Freshly ground black pepper
- 1/4 c. extra-virgin olive oil, divided
- 12 to 14 fresh thyme sprigs, plus more for garnish
- 3/4 lb. Brussels sprouts, halved
- 3/4 lb. new potatoes, halved
- 3 carrots, peeled and cut into 1" chunks
Instructions
- Preheat oven to 450 degrees F. Line two baking sheets with foil and place an ovenproof roasting rack over one.
- Pat chicken pieces dry and arrange on roasting rack. Season generously with salt and pepper and rub skin with two tablespoons olive oil. Scatter half the thyme sprigs over chicken.
- Transfer to the oven and roast 35 minutes or until an instant-read thermometer inserted into deepest part of chicken breast registers 165 degrees F.
- Meanwhile, arrange Brussels sprouts, potatoes, and carrots on second baking sheet. Drizzle with remaining 2 tablespoons olive oil and season generously with salt and pepper. Sprinkle remaining thyme sprigs over top.
- Once chicken has roasted 20 minutes, add vegetables to the oven and roast until golden brown and slightly crisp.
- Arrange chicken and vegetables on a platter and drizzle with chicken juices. Scatter with thyme leaves.
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