Rosemary and Garlic Roasted Chicken
Rosemary and Garlic Roasted Chicken served with creamy whipped sweet potatoes and maple dijon Brussels sprouts. A meal perfect for Fall!
Servings: 4 servings
Ingredients
For the rosemary and garlic roasted chicken:
- 4 lbs bone-in chicken
- 1/4 cup olive oil
- 2 Tbsp butter
- 5 cloves garlic
- 1 Tbsp lemon juice
- 1 Tbsp fresh chopped rosemary
- 1 tsp salt
- 1/2 tsp red pepper flakes
- Splash red wine vinegar
For the whipped sweet potatoes:
- 2 large sweet potatoes
- 1/4 cup greek yogurt
- 2 Tbsp butter, melted
- 1 tsp salt
- Freshly cracked pepper
For the Brussels sprouts with maple dijon glaze:
- 1 lb brussels sprouts
- 1 Tbsp olive oil
- 1/2 tsp salt, plus more for roasting Brussels sprouts
- 1/4 cup pure maple syrup
- 1/4 cup dijon mustard
- Splash apple cider vinegar
Instructions
- Start by roasting the sweet potatoes. Preheat oven to 400 degrees. Wrap sweet potatoes in foil and place in oven to roast for 1 hour or until fork tender.
- Next make the maple dijon glaze. Combine the maple syrup, dijon mustard, apple cider vinegar, and 1 teaspoon of salt. Set aside.
- Next prep the chicken. Combine all ingredients except for the chicken in a small bowl. Place chicken on a baking sheet outfitted with a baking rack. Use a brush to evenly disperse the sauce on each piece of chicken. Roast the chicken for 35 minutes or until an internal temperature reached 165.
- As the chicken and potatoes are cooking, halve the Brussels sprouts and drizzle with olive oil. Season with salt and pepper and arrange each Brussels sprout cut side down. Place in the oven for the last 20 minutes of cook time. You can choose to drizzle some of the maple dijon glaze on the sprouts before they go in the oven, too (or just serve it with them after they're roasted). Everything should come out at the same time!
- Plate everything up and drizzle the Brussels sprouts with the maple dijon glaze.