Stuck in a weeknight meal rut? This Weeknight Sheet Pan Roast Chicken with Potatoes and Brussels Sprouts recipe is here to save you. With just five essential ingredients and a single pan, you can have a delicious and wholesome meal on the table in just one hour. The secret to its incredible flavor lies in my small batch, handcrafted For The Birds spice blend, a harmonious mix of celery seed, sage, thyme, marjoram, black pepper, nutmeg, and kosher salt. Get ready to savor a meal that's both easy and impressively flavorful!
Weeknight Sheet Pan Roast Chicken
One 4-pound chicken, giblets removed
2 tablespoons extra virgin olive oil, divided
2 tablespoons For The Birds blend, divided
1 pound small potatoes such as red, fingerling, or Dutch gold
1 pound Brussels sprouts
Preheat oven to 400F. Using kitchen shears, cut along each side of the chicken's backbone to remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with 1 tablespoon of olive oil and 1 tablespoon of For The Birds. Transfer chicken to a large rimmed baking sheet, and tuck the wings back to expose the breasts.
Trim the Brussels sprouts. Cut the Brussels Sprouts and potatoes so that they are roughly the same size (1-2 inches). Toss the Brussels sprouts and potatoes with the remaining olive oil and For The Birds and then arrange them around the chicken on the baking sheet.
Transfer baking sheet to oven with chicken thighs pointed toward the back of the oven. Roast about 45 minutes, until the skin is golden brown and an instant-read thermometer inserted into an inner thigh registers 160F. Removing baking sheet from oven and allow to rest 10 minutes before serving.
Wondering what else you can do with my For The Birds blend? Check out my Meet the Spice Blend - For The Birds blog post!