Christopher Baker
Hands-On Time
10 Mins
Total Time
35 Mins
Yield
Serves 4

How to Make It

Step 1

Heat oven to 425° F, with the racks in the upper and lower thirds. Combine the butter and mustard in a small bowl. Place the chicken on a rimmed baking sheet and loosen the skin, using your fingers. Spread the mustard butter under the skin of each thigh, dividing evenly. Season with ¼ teaspoon each salt and pepper.

Step 2

On a second rimmed baking sheet, toss the potatoes, Brussels sprouts, rosemary, lemon slices, oil, and ¼ teaspoon each salt and pepper.

Step 3

Roast the chicken on the top rack until an instant-read thermometer inserted in the thickest part (avoiding the bone) registers 165° F, 20 to 27 minutes. Roast the vegetables on the bottom rack at the same time as the chicken, tossing once, until tender, 18 to 22 minutes.

Step 4

Serve the chicken with the potatoes and Brussels sprouts on the side.

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Ratings & Reviews

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