Sheet Pan Chicken and Vegetable Confit: A Comfort Food Delight

This sheet pan chicken and vegetable confit is my ultimate recipe. It's versatile enough for any occasion, whether it's a casual weekday lunch, meal prep for the week, or a special gathering with friends. Best of all, it never disappoints.

What makes this dish truly special? The vegetable confit! While the chicken is tender and juicy, the vegetables truly take center stage. Feel free to use the full amount of olive oil in the recipe; it's key to ensuring the veggies remain moist and caramelized. In the end, you'll have flavorful infused oil to save for enhancing future dishes or even just for dipping bread—it's a must-try!

Understanding Confit

Confit refers to a French cooking technique that involves cooking meat submerged in fat, but it's increasingly being used for vegetables too. Once you try this method, you'll never go back to store-bought oils. Olive oil is my favorite, but other fats, especially animal fats, work well too. The infused oils from this process can elevate your sauces and dressings, so don't waste that liquid gold!

My Fail-Proof Tip for Roast Chicken

For the chicken, there are two optional steps you can skip, though they are crucial for ensuring success: brining and drying the chicken beforehand. You'll need to start the day before roasting, but it's well worth the effort. This preparation will transform your chicken from basic to extraordinary.

Cooking Time

65 minutes

Ingredients

1 whole chicken (3 ½ - 4 pounds)
1 bunch of thyme sprigs
2 lemons, halved
2 heads of garlic, peeled
2 cups Brussels sprouts, trimmed
2 cups fingerling potatoes
6-8 carrots
1 cup olive oil
½ cup green onions, chopped
½ cup green olives, pitted and sliced

Instructions

Brining & Drying the Chicken: Combine 4 tablespoons of salt with 4 cups of water to create a brine. Heat slightly to dissolve the salt, then cool it before submerging the chicken. Ensure the chicken is fully covered and refrigerate for 8 hours. After brining, place the chicken on a paper towel-lined tray and refrigerate uncovered overnight to dry it out.
Stuffing & Trussing: Insert the lemon halves, thyme sprigs, and garlic cloves into the cavity of the chicken. Use kitchen twine to truss it securely.
Preparing Vegetables & Chicken: Toss remaining garlic cloves, Brussels sprouts, potatoes, olive oil, and a pinch of salt in a bowl. In a half-sheet tray, arrange carrots in the center. Pour the vegetable mixture around the carrots and place the lemon halves cut side down. Position the chicken on top of the carrots and drizzle with olive oil. If not brining, season the chicken with salt.
Roasting: Roast the chicken and vegetables uncovered in a preheated oven at 425°F for 20 minutes. Lower the temperature to 325°F, toss the vegetables (excluding the carrots), and continue cooking for 45 minutes, or until the chicken reaches an internal temperature of 160°F.
Finishing Touches: Remove from the oven, sprinkle olives over the veggies, and toss again. Add green onions and squeeze the roasted lemons over everything before serving!