Roasted Chicken with Potatoes and Brussel Sprouts

Dinner: November 12, 2008
Originally uploaded by whatstepheats

This is a very simple meal, of which I make a version most weeks.
Sometimes I use a whole chicken, but this time I just did breasts.

I rub kosher salt into the chicken several hours before cooking and let it sit in the fridge as I find this makes the meat tender and the skin crisper.

I've begun to roast brussel sprouts, garlic, and cubed potatoes ahead of time so I can haul my butt to the gym and not have to rush to get everything done when I get home. I just douse them with olive oil, sprinkle with salt and pepper, and throw them in a 375 degree oven until they start to brown. The brussel sprouts tend to brown more quickly than the potatoes so I use separate pans - unlike when I roast potatoes with carrots, for example.

The chicken gets a quick pass under the broiler until the skin starts to brown, and then I turn the oven to 375 for about 20 minutes or until done.

Simple! I usually serve this meal with a salad including bitter greens, red onion, and sheep's milk feta.