There's something unmatched about the straightforward elegance of a well-made roast chicken. In my childhood home, chicken paired with roasted potatoes appeared on the table every week. Like many Greek children, I devoured it eagerly and consistently labeled it my "favorite" dish.
Watching the bird emerge from the oven, surrounded by heaps of Greek-style potatoes, felt almost mesmerizing—perhaps even addictive. That meal was generously drenched in Greek olive oil, oregano, and fresh lemon juice.
Despite its apparent simplicity, achieving a flawless roast chicken proved surprisingly challenging for me. Too often, the result was either dry or undercooked.
I experimented with brining whole chickens and saw mixed results. Yet when a craving strikes, sometimes you simply want to toss a chicken in the oven and be finished.
That's exactly where I ended up not long ago.
Coming back from a vacation where I'd overindulged, I felt an urgent need to cook again—but I craved simplicity. No elaborate dishes, just roast chicken and vegetables.
I'd saved an inspiring piece on chicken roasting and promptly put its method into practice. Roughly an hour and twenty minutes later, I found myself gazing at the most appetizing roasted bird I'd ever seen.
That recipe called for butter, fresh herbs, and sea salt, along with a consistently high oven temperature. This might sound basic to many, but I typically prepare most of my roasts in the Greek tradition—relying on olive oil.
The butter performed its enchantment, yielding a tender, succulent chicken. The herb blend contributed a delicate fragrance. I skipped the potatoes this time and turned to another beloved ingredient.
Brussels sprouts.
I tossed them in during the final thirty minutes, and they emerged crisp and bursting with taste. If you want to try something new for your next roast chicken, I strongly recommend this Brussels sprouts version.
Sections
Chicken with Brussels Sprouts – The Recipe
- Unsalted butter – 150 grams
- Sea salt – 1 tablespoon
- Freshly chopped mixed herbs – 3 tablespoons (I opted for rosemary, lemon thyme, tarragon, and sage)
- Whole chicken – 1.5 to 2 kilograms, rinsed and patted dry
- Lemon juice – from 1 lemon
- Brussels sprouts – 500 grams, outer dark leaves removed, stems trimmed, and halved
- Set your oven to 230°C (450°F) to preheat.
- In a bowl, blend the butter, salt, and herbs together with a wooden spoon until fully combined.
- Carefully separate the chicken skin from the flesh by sliding your fingers underneath. Grab a portion of the herb butter and distribute it evenly under the skin across the entire bird, making sure to also coat the outside with any remaining butter. Scatter any leftover herbs on top.
- Drizzle the lemon juice over the chicken and insert the lemon halves into the cavity. Transfer the chicken to a baking tray and roast for 20 minutes.
- Lower the oven temperature to 200°C (400°F) and continue roasting for 30 minutes, basting halfway. Arrange the Brussels sprouts around the chicken and roast for an additional 30 minutes, until the chicken turns golden brown.
- Let the chicken rest for 15 minutes before carving and serving.
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