Crispy Roast Chicken with Brown Butter and Brussels sprouts

Crispy Roast Chicken: A whole chicken is smothered with brown butter, fresh sage, and plenty of salt. It's roasted with diced sweet potato and brussles sprouts - so delicious!

Course Main Course

Cuisine American

Keyword roasted chicken, easy roast chicken, roast chicken, roasted vegetables, fall chicken

Prep Time 15

Cook Time 1 45

Total Time 2

Servings people

Calories 98kcal

Author Nicole

Cost $20

Equipment

sheet pan

Ingredients

1 4 1/2-5 lb whole chicken
3 1/2 tbsp butter, softened
1 1/2 tbsp chopped sage
1/4 cup + 2 tsp pomegranate juice
2 1/2 tsp kosher salt, divided
1 1/2 cups quartered brussels sprouts
1 1/2 cups chopped sweet potato
twine for trussing

Instructions

Remove chicken from the fridge. You want it to sit out for 30 minutes prior to roasting. Preheat oven to 425 degrees. Make sure oven rack is on the middle level. Rinse the chicken on the inside and outside with cool water. Pat VERY dry with paper towels.
Add 1 1/2 tablespoons butter to a small skillet. Heat over a medium-high heat. Once the butter begins to brown, swirl pan. Keep swirling pan until butter is a deep brown color and smells nutty. Set aside to cool.
In a large bowl, mix 2 tablespoons softened butter with sage and 2 teaspoons pomegranate juice. Mix until combined. Use fingers to loosen the skin from the flesh of the breast. Spread the sage butter under the skin. Put the brussels sprouts and sweet potatoes in the empty bowl you used to mix the butter.
Brush the entire chicken with brown butter. Season the entire chicken with two teaspoons of the salt. Place the chicken on a small baking sheet or roasting pan. (Make sure the rack is in the middle of the oven.) Tie the legs together with kitchen twine so the chicken cooks evenly. Tuck the wings underneath the chicken. Roast for 40 minutes.
Remove the chicken from oven. Remove two tablespoons of the fat/juices from the pan. Drizzle over the sweet potatoes and brussels sprouts. Sprinkle with remaining salt and a little bit of pepper. Toss until combined. Drain the rest of the fat/juice from the roasting pan. Spread the vegetables around the chicken. Brush the chicken with 2 tablespoons of pomegranate juice. Place back in the oven and roast another 30-35 minutes or until the thickest part of the chicken reaches 165 degrees and the vegetables are soft. Brush with two more tablespoons pomegranate juice after removing the chicken from the oven.
Let chicken rest for 15 minutes before carving. Using a sharp knife, remove both breasts, then thighs and drumsticks. Slice breasts. Serve with roasted veggies and pan drippings.

Notes

To make a quick gravy:

Pour about 1/4 cup of the juice from the pan into a small saucepan.
Whisk two tablespoons flour with 1/2 cup COLD chicken stock.
Whisk the chicken stock into the pan juice. Season with a little bit of salt.
Bring the mixture to a boil, reduce to a simmer until thickened, about 3-4 minutes.
Season with salt and pepper one last time.

Nutrition