Ingredients
Serves 4-8 or less with leftovers for a 2nd dinner
500 g / 4 cups brussel sprouts (between 25-40 depending on size), cleaned and halved
8 medium shallots, halved or quartered
3 cooking pears, cored and quartered (Bosc, Williams and Conference pears are great)
4 cs / 4 tbsp of olive oil
1 bunch of fresh thyme
2 large bay leaves
1 chicken at room temperature (mine was 1.8 kilo/ 4lbs)
Salt & pepper
1 bottle of apple cider or dry white wine
Preparation
1- Preheat your oven to 180 c / 350 f.
2- Prepare your brussels sprouts by cutting off the root and peeling off the first and second layer of leaves (until the sprout is clean), cut them in half and place directly into your roasting pan.
3- Prepare your shallots by peeling the skin and cutting them either in half or quarters, put them directly into your roasting pan.
4- Core your pears and cut them into quarters. I leave the skin on to keep the pears intact while they cook. Place them into your roasting pan. Add your olive oil to the pan and with your hands or a wooden spoon, mix it all up.
5- Cut up your thyme. If it’s fresh time, I keep the leaves on the stem and cut the stem up until it gets too woody. If it’s dry thyme, I take the leaves off. Sprinkle directly into the roasting pan. Salt, pepper and add your bay leaves.
6- Make a little hole in the center of our pan for your chicken. Your brussels sprout mixture should be around the outer edge of your pan.
7- Make sure your chicken is dry before salting inside the cavity and the skin. Pepper if you’d like. Place the chicken in the middle of the pan, in the hole you made. Add in 1/2 bottle of cider and pop it in the oven.
8- After 30 mins check to make sure your veggies are not getting too dark, you may need to stir them a bit, add in the remaining bottle of cider.
9- My chicken was done after 1 hour, make sure to check your chicken, each will cook differently depending on the size and your oven. It should be around 1hr to 1.30.
10- Once cooked, take out your chicken but keep your veggies in the oven to stay warm while you cut up your chicken. Cut up your chicken and mindfully pour your sauce from the pan into your sauce bowl. Place your hot veggies on the platter and serve. Enjoy!
Step 1
Gather all your ingredients. Chicken, brussels sprouts, shallots, pears, thyme, bay leaves, olive oil, 1 bottle of cider
Cut off the bottom root of the sprout. The outer leaves may fall off. Peel off the ones that don't until they are clean
Cut brussels sprouts in half and put them directly on your sheet pan
Peel and half or quarter your shallots. Place them directly on your sheet pan
Core and quarter your pears. I leave on the peel to keep the cooked pears intact. Place them directly on your sheet pan
Spread out your brussels sprouts, shallots and pears on your sheet pan
Drizzle your olive oil over your sheet pan and with your hands, mix it all up to coat everything
When I'm using fresh thyme, I simply cut up the branch until its too barky
I make sure to chop it up very well to make sure there aren't barky pieces
Evenly sprinkle your thyme around, salt & pepper. Add your bay leaves
Make sure your chicken is dry before you salt and pepper inside and out
Spread out your goodies to the edge of the pan and make a spot for your chicken
Place your chicken in it's designated seat and buckle her up!
Pour in half of your bottle of cider and pop her in your heated oven
Make sure to save all your scraps in a freezer bag. I collect scraps over time and once it's full I make a broth. Here, I added in the neck of the chicken and the ends of the thyme branches
After 30 mins in the oven, check your veggies. You may need to stir them around if they are getting too browned. Add the remaining bottle of cider for the remainder of the cook time
Once your chicken is cooked, take it out and allow it to rest for 10 mins. Cover it with foil if you'd like to keep it warmer
While your chicken is resting, leave your veggies in the oven to keep warm (you may turn your oven off during this time)
Cut up your chicken and plate it with your veggies. I like to cover most of my chicken with the sides. Do what inspires you
Mindfully pour your sauce from the saucepan into your sauce bowl. It will be very hot, it should be ready to go but always taste for flavor. If I find it to be too strong, I'll add some water. It rarely needs salt but always check your seasoning nonetheless
Always save your carcass. Toss it in your scrap bag (and in the freezer) for later or if you have the energy, make your broth now
Story
I love this chicken because just a few minutes after you pop it in the oven, the kitchen smells so good, so cosy. This is a great dish to celebrate winter’s bounty. The brussels sprouts lose their bitterness as they cook in the apple cider and chicken drippings. I roast this chicken at 175 c / 350f degrees in order to keep the integrity of the olive oil. The smoke point for olive oil is 175 c / 350 f and will start to degrade in quality if it heats past this temperature. The most time consuming part of this dish is preparing the brussels sprouts. If you get lucky and get some perfect ones, this is a super quick prep time! Serve this with polenta or my Mom’s mashed potatoes. Enjoy!
