Roasted Chicken with Brussels Sprouts and Sweet Potatoes Recipe
Roasted chicken is the perfect comfort meal; it looks impressive when served and is always appreciated by family and guests alike. Follow this recipe for an easy-to-make version that roasts the veggies in the same pan at the same time.
Cut 1/2 red onion into 1/2 in. thick slices. In large bowl, combine sweet potatoes, brussels sprouts, sliced red onion, 2 tablespoons oil, balsamic vinegar, 1 teaspoon salt, thyme, 1 teaspoon smoked paprika, 1/2 teaspoon pepper and garlic powder. Place vegetables in medium roasting pan and place rack on top of vegetables.
In small bowl, stir together remaining 1 tablespoon oil, 1 teaspoon salt, 1/2 teaspoon smoked paprika and 1/2 teaspoon pepper. Rub inside and outside of chicken with oil mixture. Place remaining 1/2 red onion inside chicken cavity. Tuck wings under chicken and tie legs together with kitchen twine. Place on roasting rack, breast side up.
Bake 20 minutes, then reduce oven temperature to 425°F. Bake 48-60 minutes longer or until instant thermometer inserted into the thickest part of the thigh reads 165°F. Remove to cooling grid; cover with aluminum foil 5-10 minutes. Serve warm.