Name: Toaster-Oven Roasted Chicken Breasts with Brussels Sprouts and Shallots
Total time: 45 min
Ingredients: 12 ounces brussels sprouts , trimmed and halved; 4 shallots , peeled and halved; 2 tablespoons unsalted butter , melted, divided, plus 1 tablespoon softened; ½ teaspoon sugar; ½ teaspoon table salt , divided; ½ teaspoon pepper , divided; ½ teaspoon minced fresh rosemary or pinch dried; 2 (12-ounce) bone-in split chicken breasts , trimmed; 1 teaspoon red wine vinegar

Why This Recipe Works

To achieve an effortless roast chicken and vegetable dinner, we used bone-in, skin-on chicken breasts for roasted chicken flavor in less time. We tossed brussels sprouts with halved shallots on a small rimmed baking sheet and topped them with the chicken breasts so that the vegetables basted in the chicken drippings as they roasted, while also increasing circulation beneath the chicken for more even cooking. We infused the chicken breasts with flavor by spreading butter, seasoned with fresh rosemary, under the skin of each piece before cooking. Brushing the chicken with more butter and baking it in a hot 400-degree toaster oven encouraged crispy skin and promoted beautiful browning. Finishing the vegetables with a splash of vinegar and mixing them with the pan juices brought some brightness to perfectly round out this roasted meal for two.

Before You Begin

Avoid brussels sprouts that are bigger than golf balls; they are often tough and woody. If using dried rosemary, be sure to crumble it with your fingers before mixing it with the butter.

Instructions

Adjust toaster oven rack to lowest position and heat oven to 400 degrees. Toss brussels sprouts and shallots with 1 tablespoon melted butter, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper on small rimmed baking sheet, then arrange in even layer.

Combine softened butter, rosemary, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl. Pat chicken dry with paper towels. Use your fingers to gently loosen center portion of skin covering each breast. Place half of butter mixture under skin of each breast and gently press on skin to spread mixture evenly over meat. Arrange chicken skin side up on top of vegetables. Brush chicken skin with remaining 1 tablespoon melted butter and sprinkle with remaining ⅛ teaspoon salt and remaining ⅛ teaspoon pepper.

Roast chicken until it registers 160 degrees and vegetables are browned and tender, 35 to 40 minutes, rotating sheet halfway through roasting. Transfer chicken to individual plates and let rest for 5 minutes. Drizzle vegetables with vinegar and toss with any accumulated juices on sheet. Serve chicken with vegetables.