After a week of festive feasting, our dinner goals are dishes that are easy, delicious, and require minimal cleanup. Few recipes tick all those boxes quite like this sheet pan chicken, which involves roasting chicken over a bounty of fall vegetables for extra-moist meat and a deliciously savory side. Aromatic shallot butter and a mustard-Champagne vinaigrette add even more depth to this elegant yet simple dinner.
Preheat oven to 450ºF. Place butter in a small bowl and set aside to soften at room temperature (this makes it easier to mash in Step 2). Finely chop rosemary and thyme leaves, keeping herbs separate and discarding stems. Rinse remaining produce. Halve Brussels sprouts lengthwise through roots. Cut sweet potatoes into .5-inch pieces. Thinly slice chives. Peel shallot and mince enough to yield 1 tablespoon (see Recipe Tip).
Add half of rosemary, half of thyme, minced shallot, .125 teaspoon salt, and pepper as desired to bowl with butter. Using a fork, mash to fully combine. Transfer compound butter to 1 piece plastic wrap and roll into a log, about 1-inch thick. Twist ends of plastic to seal tightly. Place in freezer to chill until ready to use (this helps the butter set).
On a baking sheet, toss Brussels sprouts and sweet potatoes with remaining rosemary, remaining thyme, 2 tablespoons olive oil, .5 teaspoon salt, and pepper as desired. Roast until vegetables begin to brown, about 12 minutes (they’ll finish cooking in Step 5, with the chicken).
While vegetables roast, rinse and dry bowl from butter—or grab a separate small bowl. Add Champagne vinegar, Dijon mustard, .5 packet honey (discard remainder), chives, a pinch of salt, and pepper and whisk to combine. Whisking continuously, slowly add 1.5 tablespoons olive oil until fully combined. Set aside. Pat chicken dry with paper towel and season all over with .5 teaspoon salt and pepper.
After 12 minutes of roasting, remove baking sheet with vegetables from oven, then toss or stir to loosen from sheet. Arrange chicken skin-side up on top of vegetables. Cut compound butter into .25-inch coins and divide evenly over chicken skin. Continue roasting until vegetables are tender and chicken is cooked through and no longer pink, 13-15 minutes (see Recipe Tip).
Use this free time to set the table, or marvel at just how effortless dinner can be… Serve sheet pan chicken with roasted fall vegetables and Champagne vinaigrette spooned over. Enjoy!
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