Roast Chicken With Brussels Sprouts Recipe

I absolutely love this recipe because it brings a burst of flavor with every bite, thanks to the perfect blend of lemon, garlic, and spices that make the chicken irresistibly juicy. Plus, the roasted Brussels sprouts with balsamic vinegar are the perfect sidekick, making this dish both comforting and Instagram-worthy for any cozy dinner gathering!

A whole chicken seasoned with olive oil, lemon, garlic, and a blend of spices (including paprika for a smoky touch) is what I call a flavorful roast. This recipe features such a roast chicken, alongside Brussels sprouts.

The Brussels sprouts are not merely an afterthought. They are caramelized, tossed with balsamic vinegar (for a little sweetness and tang), and served almost as a special side.

This makes for a delightful and nutritious dinner.

Ingredients

Entire Chicken: Abundant in protein, succulent, and mouthwatering focal point.

The heart-healthy fat known as olive oil brings both richness and moisture to food.

Lemon: Zesty, acidic, flavorful, aromatic.

Garlic: Pungent scent, strengthens immune system.

Brussels sprouts: Earthy flavor; high in fiber; packed with vitamins.

Ingredient Quantities

• 1 whole chicken (about 4-5 pounds), giblets removed
• 2 tablespoons olive oil
• 1 lemon, halved
• 4 cloves garlic, smashed
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon balsamic vinegar
• 2 tablespoons unsalted butter, melted
• Fresh thyme sprigs, for garnish (optional)

Instructions

1. Set your oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. Wipe the entire chicken with paper towels. Rub the chicken all over with olive oil.

3. Juice half a lemon over the chicken. Then stow the halved lemon inside the chicken’s cavity, along with the smashed garlic and any other aromatics you’re using.

4. Generously season the chicken with kosher salt, black pepper, and paprika so that it is evenly coated.

5. Put the chicken in a roasting pan or oven-safe skillet, breast side up.

6. In a bowl, combine the Brussels sprouts with balsamic vinegar, one tablespoon of olive oil, and a hint of salt and pepper. Toss to coat evenly.

7. Position the Brussels sprouts around the chicken in the roasting pan.

8. Butter should be melted and brushed over the chicken to add flavor and to help the chicken crisp up as it cooks.

9. Heat the oven to the desired temperature. Roast in the oven that has been heated to the desired temperature for between 1 and 1 1/4 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).

10. Take the chicken out of the oven and allow it to rest for 10 minutes before carving. If you’d like, you can garnish the chicken with fresh thyme sprigs, but it’s entirely optional. You’re also welcome to serve the chicken alongside those delicious roasted Brussels sprouts. Enjoy!

Equipment Needed

1. Oven
2. Paper towels
3. Knife
4. Cutting board
5. Citrus juicer (optional)
6. Small bowl
7. Roasting pan or oven-safe skillet
8. Basting brush
9. Meat thermometer
10. Tongs (for tossing Brussels sprouts)
11. Measuring spoons

FAQ

• Q: Can I use boneless chicken instead of a whole chicken?A: Using boneless chicken pieces is certainly possible, but alterations to the cooking method and time will be necessary. Whole chickens take a certain amount of time and a certain method of roasting to cook properly. When you take him to the rotisserie, the first thing you should do is season the chicken inside and out.
• Q: How can I tell when the chicken is fully cooked?To ensure the chicken reaches the safe internal temperature of 165°F (75°C), use a meat thermometer to check the thickest areas (like the thigh) and do not touch the bone while taking the reading.
• Q: Can I prepare this dish in advance?You can prepare the chicken up to 24 hours in advance, but for the best flavor and texture—read: juicy roasted chicken with crackly skin—roast it the same day you plan to serve it. If you plan to season the chicken overnight, allow it to sit uncovered in the refrigerator after you have salted the cavity and the skin.
• Q: What is the purpose of the lemon in the recipe?A: To the chicken, the lemon gives a bright flavor and a fresh taste. The lemon’s acidity, in part, and its flavor, in whole, make it a perfect companion for the chicken.
• Q: How should I trim the Brussels sprouts?Remove any yellow or damaged outer leaves, trim the stem end slightly, and then halve them lengthwise for even roasting.
• Q: Can I use different vegetables instead of Brussels sprouts?Yes, of course! Vegetables such as carrots, potatoes, or sweet potatoes can create excellent side dishes, provided that one takes into account the varied roasting times that these vegetables require in relation to Brussels sprouts.

Substitutions and Variations

Substitute these oils for olive oil: avocado oil or melted coconut oil.
Lemon: If you don’t have a lemon, use lime or 2 tablespoons of white wine vinegar for a different zing.
Garlic: Use 1 teaspoon of garlic powder or 1 teaspoon of garlic paste in place of garlic.
Brussels sprouts: Use broccoli florets or halved baby potatoes in their place.
Balsamic vinegar: Use red wine vinegar or apple cider vinegar as a substitute.

Pro Tips

1. Dry Brine the Chicken For even more flavor, consider dry brining the chicken in the refrigerator overnight. Rub the salt and pepper mixture under the skin and inside the cavity. This will help keep the chicken juicy and flavorful.

2. Truss the Chicken Use kitchen twine to truss the legs of the chicken. This helps promote even cooking and better presentation by keeping the bird compact.

3. Enhance Garlic Flavor Roast a few extra garlic cloves alongside the Brussels sprouts. They will caramelize and become sweet, adding another layer of flavor to the dish.

4. Even Cooking for Brussels Sprouts Ensure the Brussels sprouts are roughly the same size by cutting larger ones into smaller wedges. This ensures they cook evenly and become perfectly tender and caramelized.

5. Basting for Crispiness Halfway through roasting, baste the chicken with its own juices. This step adds extra moisture and enhances the crispy golden skin.