Sheet Pan Grilled Rosemary Chicken with Rainbow Roots and Salsa Verde

If you want to take a break from the pumpkins and Brussels make a tray of these rainbow roots. It’s not only beautiful, but super delicious simple, nutritious and pairs really well with my rosemary lemon sheet pan grilled chicken.

To compliment the dinner I made simple green salsa/sauce/vianaigrette on the side for dipping or drizzling, albeit optional, though I highly recommend it. I had no plan on making a sauce for this recipe, but once the tray came out of the oven I felt a herby salsa/vinaigrette was needed to lift the flavors of the veggies and chicken. Perhaps because root vegetables need a little sharp flavor to bolster the dense. texture. The side sauce/salsa/vinaigrette/pesto (the term of what it should be called was highly debated at the table, I’ll leave it to you to decide) it’s not light as a vinaigrette, but pesto is a bit rich, it’s not smooth to be called a sauce hence I would call it a salsa, Italian style. You could also shake up a jar of balsamic dressing if you prefer!

Sheet Pan Rosemary Chicken with Rainbow Roots and Salsa Verde // 4-5

Rosemary Chicken with Root Vegetables

• 1 Whole chicken skinless bone-in, (but if you prefer leave the skin on), cut up into 8 pieces, about 3 lbs, organic preferably
• 1 small head garlic, peeled and left whole, about 8 cloves
• 1 bunch radish
• 3 each small golden and red beets, organic preferred
• 1 bunch rainbow carrots, organic, preferred
• 4-6 small roasting potatoes, scrubbed, if large halve them
• 1 medium-large red onion, quartered
• 2 whole lemons
• large handful of fresh rosemary sprigs, chop about 1 tablespoon and leave the rest whole
• 1 teaspoon fresh or dried thyme
• kosher salt and lots of fresh ground pepper
• olive oil for drizzling

Salsa Verde

• ½ cup extra-virgin olive oil
• 1 cup fresh parsley leaves, roughly chopped
• 1 tablespoon capers, drained
• 2 oil-packed anchovies, chopped
• 1 clove garlic, peeled
• Juice of 1/2 a lemon

Directions

1. Preheat the oven to 425 °F.
2. Prepare the chicken pieces by sprinkling it with olive oil, thyme, chopped rosemary, sea salt and lots of black pepper.
3. Add the veggies to a large mixing bowl. Drizzle with olive oil, sea salt, thyme and plenty of black pepper. Transfer the veggies on a large baking sheet or 2 to fit all the veggies. Nestle the chicken pieces between the veggies allow some room between the pieces. Nestle the lemon slices, rosemary sprigs, whole garlic cloves between the veggies and chicken. You can place everything on two trays if they don’t fit.
4. Transfer the baking sheet into the oven and roast for 30 minutes, checking at 20 minutes, rotating if need be, and spooning a little of the pan juices over the chicken. After 30 minutes, double-check for doneness ( use a thermometer that should read 170° F or cut into one to check. Broil for a few minutes to get that golden color.
5. The vegetables should be fork tender.
6. Salsa Verde Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor and blend until smooth. Can be kept refrigerated in a covered container for up to 3 days.
7. Serve!