Chicken Sheet Pan Dinner

Instructions

• 1Heat the oil in a saucepan over medium heat. Add the garlic and cook, stirring for 1 minute, until lightly browned. Add the rosemary, lemon zest and juice and salt, stir and immediately remove from the heat. Heating the oil brings out the flavors and infuses the dressing.
• 2Cut the carrots and parsnips into 3-inch x ¾-inch wedges and place in a bowl. Cut the onion into ¾-inch wedges, leaving the core intact so they hold their shape. Cut the Brussels sprouts in half and add to the bowl. Add the oil, salt and season with pepper and toss.
• 3Combine the salt, mustard, paprika and pepper. Sprinkle the chicken with the lemon juice, spice mixture and oil, turn to coat between each addition.
• 4Insert the wire rack into position 6 and place the roasting pan in the oven to heat. The burst of heat from the hot pan crisps the skin and stops it sticking to the pan.
• 5Once preheated, place skin side down, in the hot pan and start the timer. When the Rotate Remind signals, rotate the pan and turn over. Continue cooking until browned and cooked through.
• 6Transfer the chicken in a shallow dish, skin side up, and keep warm. Drain off the excess fat from the pan. Add the vegetables and toss.
• 7Start the timer and cook until tender.
• 8Pierce with a knife to test if they are cooked, the knife should easily slide in without any resistance.
• 9Place skin side up, on top of the vegetables, and pour any juice from the chicken over the vegetables. Move the wire rack to position 4.
• 10Start the timer and broil until browned and crisp.
• 11Drizzle with the dressing.