I'm roasting chicken too. Also the Brussels sprouts are frozen...
Consider using the two veggies, as your base for the chicken. That way, they will get coated in chicken schmaltz and fry up a bit in the oven. It is a slightly unconventional pairing of flavors, but it may yield tasty results.
I think it would be good. But they may be ready at different rates, so cut the potatoes small or slice them. Brussel sprouts roast pretty quickly at high heat. No experience with frozen ones, though.
They are delicious together, especially with a roasted chicken. If you have leftovers, a sunny side up egg on top would make a great breakfast. The frozen sprouts will roast up fine.
Yeah, I think they'd work just fine together. I'd make sure to cut the potatoes and sprouts about the same size, and I might parboil the potatoes.
I think they'd be fine! I like Mr. Vittles' idea a lot, but I would be concerned the vegetables would burn before the chicken is ready. I'd personally roast everything separately so I can achieve optimum crispiness/doneness for each.... and use the chicken drippings for gravy.
Please enter a valid email address.
Well played. You deserve a cookie.
And a Solution for Every Single One
Make pre-holiday pasta.
Ring in the season.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.