- 1 – 3-4 pound chicken, spatchcocked and patted dry
- 4 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme
- juice of 1 lemon
- 2 cups diced butternut squash
- 2 parsnips, peeled and diced
- 1 red onion, cut into large chunks
- 6 ounces Brussels sprouts, halved
- garnish: rosemary ; fresh thyme, lemon slices
- Preheat oven to 400 degrees and line a large sheet pan with parchment paper.
- To a small bowl add the butter, olive oil, salt, black pepper, garlic, thyme, and lemon juice. Stir together until well combined.
- Add the diced butternut squash, diced parsnips, red onion, and Brussels sprouts to a large mixing bowl.
- Pour approximately 1/3 of the butter mixture over the root vegetables. Toss the veggies until well coated and then set aside.
- Rub the remaining butter mixture all over the chicken being sure to get it under the skin and in all the nooks and crannies of the chicken.
- Place the chicken on the prepared sheet pan and sprinkle with a bit of additional salt and pepper.
- Scatter the root vegetables around the chicken on the sheet pan in an even layer.
- Place the chicken and veggies into the oven and roast 45 minutes to 1 hour or until a thermometer reads 165 degrees at the thickest part of the breast. Baste the chicken halfway through cooking with the pan drippings and gently toss the root veggies. If the chicken starts to brown a bit too much, you can cover it with a piece of foil to prevent it from burning.
- Remove the chicken from the oven and let rest for 10 minutes before carving and serving along with the veggies.
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