The beauty of this dish is that any combination of chicken parts and root vegetables will work. Don't have sweet potatoes? Russets or reds would be fine (be sure to leave the skins on). Shallots instead of onions? Brilliant. No unsalted butter? Use regular, old, salted butter, by all means. An unused parsnip or turnip (or Hooterville rutabaga) from soup-making lying around? Peel and let join the festivities. Any vegetable oil will work (except olive, I just didn't want that flavor here) because it is mainly to keep the butter from burning.
Serves 4
Ingredients
4 bone-in chicken legs*
4 bone-in chicken thighs*
16 frozen Brussels sprouts, defrosted
2 sweet potatoes, peeled, cut into 1-inch pieces
4 medium beets, peeled, cut into 2-inch chunks
16 baby carrots
2 medium yellow onions, peeled and halved
8 large garlic cloves, peeled
3 tablespoons peanut oil
1 and 1/2 sticks unsalted butter, melted
3 teaspoons Penzey's Fox Point Seasoning**
*4 bone-in, skin-on, chicken breasts may be substituted for the legs and thighs
**Penzey's is a small, ecologically minded, Wisconsin company that imports and blends fabulous spices that will add a whole new dimension to your cooking (beyond the ubiquitous store bought McBrand). We use Fox Point Seasoning - hand-mixed from salt, shallots, chives, garlic, onion, and green peppercorns - in place of salt and pepper in many of our favorite dishes, from scrambled eggs to prime rib. Go to:
Directions
Set oven rack to center position, and preheat oven to 425 degrees F. Place prepared vegetables in large bowl. Sprinkle 2 teaspoons Penzey's Fox Point Seasoning over veggies and toss. On stove, in a small saucepan, melt 1 stick unsalted butter. Stir 2 tablespoons peanut oil into butter. Pour butter over veggies and toss to coat evenly. Arrange veggies on a parchment paper lined cookie sheet.
Place chicken pieces in veggie bowl. Sprinkle 1 teaspoon Penzey's Fox Point Seasoning over chicken and toss. On stove, melt one-half stick (4 ounces) unsalted butter. Stir 1 tablespoon peanut oil into butter. Pour butter over chicken and toss to coat evenly. Arrange chicken nestled among or atop veggies on cookie sheet.
Place cookie sheet in preheated oven, and roast for one hour. Meaty part of thigh should read 165 degrees F. Remove from oven. Divide veggies equally on dinner plates. Place one leg and one thigh on each plate.
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