Roasted Sheet Pan Half Chicken with Brussels Sprouts and Gravy
Prep Time
15 mins
Cook Time
35 mins
A Thanksgiving feast for two, featuring recipes for sheet pan half chicken with roasted Brussels sprouts and onions, and a simple gravy made with the pan drippings. Serve with mashed potatoes and mac and cheese, and you have the perfect Thanksgiving for two (with plenty of leftovers!).
Recipe Type:
Dinner
Keyword:
sheet pan chicken
Makes: 2 servings
Ingredients
Chicken and Vegetables
- 10 ounces Brussels sprouts, ends trimmed (and halved if sprouts are larger than 2-inches)
- 1 large yellow onion, trimmed with core in tact, and cut into quarters or eighths
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon chipotle chili powder
- 1 Farmer Focus Toast Lager Pre-Seasoned Half Chicken
Gravy
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- Sea salt and pepper
- 4 cup chicken broth, homemade or store bought
Instructions
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Preheat oven to 425 degrees F.
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Toss the sprouts and onions with 1 tablespoon olive oil, sea salt, pepper, and chili powder, and spread out on a large rimmed baking sheet. Place the half chicken in the center. Drizzle just a bit of olive oil over the chicken and vegetables. Roast for 20 minutes, flip vegetables, and then roast until the internal temperature reaches 165 degrees F, about 15 - 20 minutes longer.
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Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and let the mixture darken and thicken (add a splash of broth to loosen the butter as needed). Whisking frequently, slowly add the broth a little at a time; allow the mixture to thicken up again before adding more. Edge heat down if the gravy starts to pop and bubble. Once you’ve added all the broth, turn heat to the lowest setting and cook 20 minutes, stirring frequently. Gravy will continue to thicken as it warms. Add more broth, or white wine, to thin the gravy as needed.
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When chicken is ready, remove chicken and vegetables to a cutting board. Mince one of the onion wedges and fold into the gravy. Scrape all the pan drippings into the gravy and stir.
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Carve the chicken, and serve alongside the roasted vegetables, gravy, and other sides like mashed potatoes, mac and cheese, and salad.