Golden, crispy-skinned roast chicken pieces with vegetables cooked in rich schmaltz; the tray yields caramelized potatoes, carrots, parsnips and Brussels sprouts with bright lemon and herb finishing.
A Single-Tray Roast That Does the Heavy Lifting
Crispy, golden chicken pieces roast over schmaltz-coated vegetables until everything is caramelized, brightened with lemon and herbs for an easy, soulful family meal.
This is the kind of tray roast that looks like effort but tastes like comfort: bone-in, skin-on thighs and drumsticks blister and crisp while Yukon Golds, carrots, parsnips and halved Brussels sprouts caramelize in rich schmaltz. The rendered fat gives the vegetables a glossy, savory finish and the smashed garlic and thick onion wedges add deep, slow-roasted sweetness. A final scatter of fresh thyme and a squeeze of lemon lift the whole pan so the richness never feels heavy.
Sam Rivera’s approach for Sabbath Table Studio is practical and straightforward: if you have schmaltz, render a little and use it; if not, a neutral oil will still produce great color and flavor. The mix of roots and Brussels sprouts creates a pleasing contrast — creamy, buttery potatoes, sweet-parsnip edges, crisp-tender sprouts — while the bone-in chicken stays juicy beneath its crackling skin. A splash of low-sodium chicken stock in the pan keeps the bottom from burning and yields a savory jus to spoon over everything.
This tray is forgiving and make-ahead friendly: render schmaltz or chop vegetables the day before, then toss and roast when you’re ready. Leftovers reheat well and the flavors actually deepen overnight. Serve straight from the pan with lemon wedges and extra thyme for a simple, crowd-pleasing centerpiece that’s as welcome on a weeknight as it is at the holiday table.
Ingredients
How to Make Roast Chicken Schmaltzy Vegetables Tray
- Preheat the oven to 425°F (220°C). Pat the chicken pieces dry with paper towels and sprinkle both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- If you have schmaltz to render: chop 2 oz chicken skin or fatty trimmings and melt over low heat until fat renders; strain and reserve 3 tbsp. If not, use 3 tbsp neutral oil.
- Cut potatoes into quarters (or halves if small), halve carrots lengthwise, cut parsnips into 1–1.5 inch pieces, trim and halve Brussels sprouts, and cut the onion into thick wedges; smash the garlic cloves with the flat of a knife (leave skins on).
- Toss all vegetables in a large bowl with the rendered schmaltz (or oil), remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper, 1 tbsp thyme, and 1/2 tbsp chopped rosemary until evenly coated.
- Spread the vegetables in a single layer on a large rimmed baking sheet or roasting pan and nestle the chicken pieces skin-side up among the vegetables, tucking larger pieces slightly on top so fat can baste them.
- Pour 1/2 cup low-sodium chicken stock into the pan (around the vegetables, not over the chicken skin). Roast at 425°F (220°C) for 35 minutes, then rotate the pan and baste any exposed vegetables with pan juices.
- Continue roasting 15–25 more minutes, or until an instant-read thermometer in the thickest part of a thigh reads 165°F (74°C) and the vegetables are tender and caramelized; if skin browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove from oven, squeeze the lemon over the chicken and vegetables, sprinkle with remaining thyme and rosemary, rest 5–10 minutes, then serve directly from the tray or transfer to a warmed platter.
Recipe Card
Roast Chicken Schmaltzy Vegetables Tray
Golden, crispy-skinned roast chicken pieces with vegetables cooked in rich schmaltz; the tray yields caramelized potatoes, carrots, parsnips and Brussels sprouts with bright lemon and herb finishing.
- Prep
- 25 min
- Cook
- 1 hr
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken pieces dry with paper towels and sprinkle both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- If you have schmaltz to render: chop 2 oz chicken skin or fatty trimmings and melt over low heat until fat renders; strain and reserve 3 tbsp. If not, use 3 tbsp neutral oil.
- Cut potatoes into quarters (or halves if small), halve carrots lengthwise, cut parsnips into 1–1.5 inch pieces, trim and halve Brussels sprouts, and cut the onion into thick wedges; smash the garlic cloves with the flat of a knife (leave skins on).
- Toss all vegetables in a large bowl with the rendered schmaltz (or oil), remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper, 1 tbsp thyme, and 1/2 tbsp chopped rosemary until evenly coated.
- Spread the vegetables in a single layer on a large rimmed baking sheet or roasting pan and nestle the chicken pieces skin-side up among the vegetables, tucking larger pieces slightly on top so fat can baste them.
- Pour 1/2 cup low-sodium chicken stock into the pan (around the vegetables, not over the chicken skin). Roast at 425°F (220°C) for 35 minutes, then rotate the pan and baste any exposed vegetables with pan juices.
- Continue roasting 15–25 more minutes, or until an instant-read thermometer in the thickest part of a thigh reads 165°F (74°C) and the vegetables are tender and caramelized; if skin browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove from oven, squeeze the lemon over the chicken and vegetables, sprinkle with remaining thyme and rosemary, rest 5–10 minutes, then serve directly from the tray or transfer to a warmed platter.
Nutrition
- Carbohydrates
- 30
- Saturated Fat
- 12
- Sodium
- 950
- Fiber
- 6
- Unsaturated Fat
- 32
- Protein
- 47
- Fat
- 44
- Cholesterol
- 220
- Trans Fat
- 0
- Calories
- 720
- Sugar
- 8