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Roast chicken for one with brussel sprouts


  • Preheat oven to 200°-210°C fan forced (220°-230°C normal).
  • Blanch the potatoes in boiling water for 1 min. Then drain well, cut in half and scrape with a fork.
  • Lightly oil a roasting tray, toss the potatoes with seasonings and cook over a medium heat for a few minutes.
  • Cut a cross in the base of the brussel sprouts and place them on the other side of the potatoes in the roasting tray. Toss with oil and seasonings.
  • Then place the chicken in the centre of the tray, skin side down. Drizzle with a little fresh oil, the lemon juice and seasonings. Cook in the oven for about 25-30 mins until the juices run clear when pierced with a fork and the potatoes and brussel sprouts are tender, turning the chicken once. Remove the chicken and vegies and pour off any excess oil.
  • Add the wine, stock and parsley to the tray. Cook over a medium heat until thickened, stirring now and again. Then, if you like, stir in the butter and cook until melted. Taste the sauce for seasoning.
  • To serve, arrange the chicken and vegies on a plate, and spoon the sauce over the top.


  • 4-6 baby potatoes, peeled & halved
  • sea salt & freshly ground pepper
  • 4-6 brussel sprouts, cleaned & damaged leaves removed
  • 1 large chicken Maryland
  • juice of ½ lemon
  • 1 cup dry white wine
  • ¼ cup chicken stock
  • 1 tbsp chopped parsley
  • cubed butter (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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