Sheet Pan Roast Chicken
with Roasted Veg and Pan Gravy
2. Roast Veggies
Toss potatoes, Brussels sprouts, carrots,
half the shallots, half the garlic, half the
thyme and 1 tbsp oil (dbl for 4ppl) on a
baking sheet. Arrange evenly into a single
layer. Sprinkle over half the garlic salt and
season with pepper. Roast in the middle of
the oven, stirring halfway through cooking,
until golden-brown, 22-24 min. (NOTE: In
Step 4, stir veggies again before adding
chicken.)
3. Start Chicken
While veggies roast, pat chicken dry with
paper towels. Add chicken, remaining
thyme, remaining garlic salt and 1/2 tbsp
oil (dbl for 4ppl) to a large bowl. Season with
pepper. Toss to coat. Heat a large non-stick
pan over medium-high heat. When hot, add
1/2 tbsp oil (dbl for 4ppl), then chicken. Cook,
until golden-brown, 2-3 min per side.
4. Roast Chicken
Remove the pan from heat. Transfer chicken
to the baking sheet, on top of veggies. Roast
in the middle of the oven, until chicken is
cooked through, 10-12 min.
5. Make Pan Gravy
While veggies and chicken cook, heat the
same pan over medium heat. When hot, add
1 tbsp butter (dbl for 4ppl), then remaining
shallots and remaining garlic. Cook,
stirring often, until shallots soften, 2-3 min.
Add 1/2 cup water (dbl for 4ppl) and broth
concentrate(s). Cook, stirring often, until
gravy thickens slightly, 4-5 min. Remove pan
from heat, then stir in sour cream.
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