Whole Roast Chicken with 40 Brussels Sprouts
Ingredient
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1 (4-pound) chicken
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2 tablespoons extra-virgin olive oil
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Kosher salt
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Pepper
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40 brussels sprouts (1 1/2 pounds), trimmed
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2 tablespoons unsalted butter, cubed
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1 teaspoon caraway seeds
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2 tablespoons fresh lemon juice, plus wedges for serving
Direction
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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.
