"Juicy, savory, fall off the bone oven roasted chicken served with herby, potatoes and Brussels sprouts. An easy sheet pan weeknight meal elevated by restaurant quality duck fat."
Prep time: 15mins
Cook time: 1hr
Serves or Makes: 6
Recipe Card
ingredients
For the chicken
- 4 pound whole chicken, rinsed, dried and spatchcocked
- 2 tablespoons EPIC Duck Fat, plus more if needed
- Kosher salt and black pepper, to taste
- 1 teaspoon herbs de Provence
- 1 tablespoon all purpose seasoning
ingredients
For the potatoes and Brussels sprouts
- 1 pound yellow baby Dutch potatoes, washed and dried
- 1 pound Brussels sprouts, washed, dried and halved
- 1 tablespoon EPIC Duck Fat
- Kosher salt and black pepper, to taste
- 1 tablespoon herbs de Provence
ingredients
For the gravy
- pan drippings
- 1/3 cup heavy cream
- 1 teaspoon cornstarch
Method
To make the chicken
Step 1
Preheat the oven to 400° F.
Step 2
Rub EPIC Duck Fat evenly over chicken. Season with well with salt, black pepper, followed by the herbs de Provence and all purpose seasoning. Set aside.
To make the potatoes and Brussels sprouts
Step 1
In a large bowl, add potatoes and Brussels sprouts. Add EPIC Duck Fat then toss well with salt, pepper and herbs de Provence.
Step 2
Add to the bottom of a sheet tray in a single layer. Place the chicken cut side down over vegetables.
Step 3
Place tray onto the top of the oven. Roast for 50 minutes.
Step 4
Increase the heat to 415° F for 10 additional minutes until skin is crispy and chicken is cooked through, 165° F.
Step 5
Remove from oven and allow it to rest for 10 minutes before serving.
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