Whole Roast Chicken with 40 Brussels Sprouts

When F&W’s Kay Chun roasts chicken, she adds brussels sprouts to the roasting pan so they absorb the fantastic flavor of the caraway-infused chicken juices.

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  • Servings: 4

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  • One 4-pound chicken
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 40 brussels sprouts (1 1/2 pounds), trimmed
  • 2 tablespoons unsalted butter, cubed
  • 1 teaspoon caraway seeds
  • 2 tablespoons fresh lemon juice, plus wedges for serving

How to make this recipe

  1. Preheat the oven to 450°. Rub the chicken with the olive oil and season with salt and pepper. Place the chicken in a roasting pan and roast for 30 minutes. Add the brussels sprouts, butter and caraway seeds to the pan and roast for 20 minutes longer, until the chicken is cooked through. Sprinkle the lemon juice over the sprouts and let the chicken rest for 15 minutes. Carve the chicken, toss the brussels sprouts and serve with lemon wedges.

Contributed By Photo © John Kernick Published February 2015

507871 recipes/whole-roast-chicken-40-brussels-sprouts 2015-01-22T21:17:39+00:00 Kay Chun fall|winter|roasting|christmas|thanksgiving|4|basic-easy|gluten-free|healthy|staff-favorite|weeknight-dinner february-2015 recipes,whole-roast-chicken-40-brussels-sprouts 507871

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