Sheet Pan Roasted Chicken & Vegetables

Ingredients

• 1 pound mixed baby potatoes, skins on
• 1 pound Brussels sprouts, trimmed, halved
• 4-5 medium carrots, peeled and cut into 2-inch chunks
• 6-8 shallots, peeled and halved
• 6-8 garlic cloves, peeled
• 4 tablespoons Seven Barrels Blood Orange Olive Oil, divided
• 2 tablespoons Seven Barrels Black Currant Balsamic Vinegar, divided
• 1 tablespoon dried Herbs de Provence, divided
• 1 tablespoon honey, divided
• Sea salt and pepper, to taste
• 3 1/2 pounds chicken pieces, bone-in, trimmed (2 halved breasts, 2 thighs, 2 drumsticks)
• Fresh chopped parsley, for garnish

Instructions

Preheat oven to 475 degrees. Spray large baking sheet liberally with cooking spray.

In a large mixing bowl, toss the all the vegetables with 2 tablespoons Seven Barrels Blood Orange Olive Oil, 2 tablespoons Seven Barrels Black Currant Balsamic Vinegar, ½ tablespoon Herbs de Provence, ½ tablespoon honey, sea salt and pepper.

In another mixing bowl stir together remaining 2 tablespoons Seven Barrels Blood Orange Olive Oil, 2 tablespoons Seven Barrels Black Currant Balsamic Vinegar, ½ tablespoon Herbs de Provence, ½ tablespoon honey, sea salt and pepper, reserving for the chicken.

Pat chicken dry and season generously with sea salt and pepper. Place vegetables in a single layer on a large rimmed baking sheet, with Brussels sprouts towards the center. Place chicken (skin side up) on top of vegetables, arranging breasts in the center, thighs and drumsticks around the outer edges of the pan.

Brush the chicken with remaining olive oil, vinegar and herb marinade. Place sheet in the oven on an upper-middle rack, and roast for 35-40 minutes until chicken and vegetables are browned and fork tender, rotating roasting pan halfway through cooking. (Use a meat thermometer to make sure chicken registers 165 degrees for breasts/175 degrees for thighs, to ensure completely cooked through.)

Remove baking sheet from oven and tent loosely with foil; let rest 5-7 minutes. Drizzle chicken and vegetables with the remaining juices in the pan, transfer to plates and garnish with some fresh chopped parsley and additional salt and pepper to taste.

Serves 4-6.