Simple Roast Chicken and Brussels Sprouts

I have been making this recipe for years, and it is my boyfriend’s favorite. It’s super simple to make, tastes amazing, and I get rave reviews every time I serve it! Brussels sprouts are in season right now, so you can get beautiful sprouts at any local farmer’s market. I was able to find them fresh still on the stalk, and I could not have asked for a better quality vegetable. I hope you enjoy!

Simple Roast Chicken and Brussels Sprouts

1 (5 lb.) whole chicken, innards removed, rinsed and patted dry
1 tbsp. kosher salt
1 tbsp. freshly ground black pepper
2 lemons
1 large onion, quartered
1 cup Greek vinaigrette dressing
1 cup Italian dressing
1/4 cup balsamic vinegar
1 tbsp. minced garlic
1 pound Brussels sprouts, trimmed and halved

Preheat oven to 375 degrees F.
Place chicken in an 11x9 glass baking dish and coat with salt and pepper.
Cut each lemon in half and squeeze juice into a medium bowl. Place the squeezed lemons inside the chicken cavity with the onion pieces. Secure legs with kitchen twine.
Combine dressings, balsamic, and garlic with lemon juice and whisk to combine. Pour over chicken, cover loosely with tin foil, and bake at 375 degrees F for 45 minutes, basting occasionally.
Remove chicken from oven and remove foil. Baste chicken again, then add Brussels sprouts surrounding the chicken. Bake at 375 degrees, uncovered, until chicken has reached internal temperature of 160 degrees F and Brussels sprouts are tender.
Serves 2-3

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