Though he is often at a Broadway stage set or away from home working on his hit television series Modern Family, the kitchen is one of Jesse Tyler Ferguson’s favorite places. And that’s especially true when he’s sharing chopping and sautéing duties with his good friend Julie Tanous, a professional chef and recipe developer. Together, the two have launched a food blog on his website jessetylerferguson.com/food. Here they share a one-pan dish that’s perfect for stress-free entertaining.
One-Pan Roasted Chicken & Brussels Sprouts
Feeds 4 hungry adults or 6 adults on diets
This is a great dish to serve at a small dinner party because you can pop it in the oven, walk away and enjoy time with your company. And because everything is roasted in the same pan, cleanup is pretty painless. Roasting the Brussels sprouts flat side down creates a beautiful char. You might think you’ve overcooked the sprouts, but trust us, that caramel char is where the flavor lives! When mixed with the juices from the chicken, you’re left with a mouthwatering feast. Because we love pretty much anything chef and restaurateur David Chang creates, the Brussels sprouts at Momofuku are the inspiration behind this recipe.
INGREDIENTS
1 ½ pounds Brussels sprouts, trimmed and halved
2 large carrots, peeled and cut into 2-inch pieces
2 shallots, peeled and quartered
3 tablespoons fish sauce
3 tablespoons rice vinegar
½ tablespoon sugar
½ teaspoon crushed red pepper flakes
3 tablespoons grape seed oil, plus 1 tablespoon for greasing pan
1 whole chicken, broken down into 8 pieces
3 tablespoons unsalted butter
Good quality sea salt or Hepp’s garlic salt (which is what we used and loved)
Fresh ground pepper
½ teaspoon fresh chopped thyme
DIRECTIONS
Preheat oven to 400 F.
Line a large baking tray with aluminum foil. In a large bowl, gently toss the Brussels sprouts, carrots and shallots with the fish sauce, rice vinegar, sugar, crushed red pepper flakes and oil. Spread the Brussels sprouts in a single layer on the foil-lined sheet tray and arrange the sprouts so that they are flat side down.
Rinse chicken pieces under cold water and pat dry with paper towels. Place the chicken, skin side up, on top of the Brussels sprouts. Make sure the sprouts are nestled close together so that your chicken pieces are even.
Melt butter in a small saucepan over medium heat or in a microwave. Using a pastry brush, generously coat the skin of the chicken with the butter. Season each piece of chicken with the garlic salt, fresh ground pepper and thyme.
Roast until the chicken breasts register 160 F and the drumsticks and thighs reach 175 F, about 35 to 40 minutes.
Transfer the chicken to a serving platter. Toss the Brussels sprouts with the caramelized pan juices, making sure to scrape up browned bits, and spread the sprouts around the chicken. Step away from the dish and bask in the glory of your applause.
For more on Jesse Tyler Ferguson, see our profile in the June 2016 issue of Live Happy magazine.
Shelley Levitt is editor at large for Live Happy magazine.
