Chicken with masala veg

Roasted Chicken with Masala Winter Vegetables Ingredients: Chicken Potatoes Sunchokes Brussels sprouts Spice Coconut Milk (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Cut the potatoes and sunchokes into bite-sized pieces.

- Trim a thin slice from the bottom of the Brussels sprouts and discard. Halve the larger ones lengthwise, and leave the smaller ones whole.

- Heat oven to 425 degrees F. - Season the chicken generously on all sides with salt, pepper, and 1/2 the spice. Lay skin side own on a paper towel lined plate.

2) Roast the chicken: - Heat 2 teaspoons olive oil in a medium saute pan over medium-high until hot. Add chicken, skin side down, and cook for 3 minutes. Transfer pan to the oven and cook until an instant-read thermometer inserted into the center reads at least 155 degrees F, about 12 minutes.

- Transfer to a plate to rest, skin side up, for 10 minutes.

3) Cook the vegetables: - While the chicken cooks and rests, heat 1 tablespoon olive oil in a large saute pan over mediumhigh until hot. Add potatoes and sunchokes, season with salt, and transfer to oven to cook until just tender when pierced with a knife, 10 to 12 minutes.

- Return pan with potatoes and sunchokes to medium-high heat and add prepped Brussels sprouts. Season with salt and cook until nicely browned, about 4 minutes.

- Add the remaining spice and stir to combine. Add coconut milk and cook until reduced slightly.

Season with salt to taste.

4) Finish your dish: - Divide vegetales between 2 dishes. Slice chicken crosswise into 1/2”-thick slices and arrange on top of vegetables. Enjoy!