Sheet Pan Rosemary Chicken, Potatoes & Brussels Sprouts
This recipe of bone-in chicken pieces nestled in potatoes and Brussels sprouts, seasoned with garlicky fresh herbs and roasted together on a sheet pan makes a delicious easy dinner. Use half the ingredients for fewer servings.
PREHEAT to 450°F. Line a large rimmed baking sheet pan with Reynolds Wrap® Non-Stick Aluminum Foil, with the non-stick (dull side) facing the food. See the Reynolds Kitchens tip above for more details.
MIX the shallots, garlic, rosemary, basil, salt, and pepper in a large bowl. STIR in 2 tablespoons olive oil; set aside.
REMOVE loose skin and extra fat from chicken pieces. PLACE the chicken on the foil-lined pan, leaving about two-inches between each piece. BRUSH chicken pieces with the remaining tablespoon olive oil. SPOON and spread about ½ teaspoon shallot mixture on each piece of chicken.
ADD Brussels sprouts and potato wedges to the remaining shallot mixture. TOSS to coat vegetables. SPOON seasoned vegetables evenly around the chicken pieces on the prepared baking pan.
BAKE 35 to 40 minutes, until meat thermometer inserted into the thickest part of the chicken pieces not touching bones reads at least 165°F and vegetables are tender.