Cooking Instructions

• Preheat the oven to 400°F and line a sheet pan with parchment paper.
• In a light-colored medium saucepan, over medium-low heat, heat the butter until it melts, stirring continuously. Keep cooking and stirring until butter starts to crackle and then foam.
• Cook until the butter starts to develop golden-amber specs in the bottom of the pan and gives off a nutty aroma. Remove the pan from heat as soon as the butter begins to brown. Transfer the brown butter immediately to a mixing bowl to keep the butter from burning. Leave to cool until warm enough to touch.
• To the cooled brown butter, add garlic, parsley, salt and black pepper and mix to combine. Adjust seasonings to taste.
• Put the chicken and potatoes on the sheet pan.
• Glaze with brown butter mixture.
• Bake at 400°F for 15 mins. Remove from the oven, give the potatoes a mix and turn the chicken over.
• To the sheet pan, add the broccoli, asparagus and rosemary. Glaze all ingredients with more brown butter mix.
• Put back into the oven and bake at 400°F for a further 10-15 mins until the potatoes and veggies are fork-tender and the chicken reaches an internal temperature of 165°F. Place under the broiler for 2-3 mins until chicken is golden-brown and potatoes crisp up (optional step).
• Remove from the oven and cool for 5 minutes. Slice up the chicken and serve hot. Garnish with more chopped parsley if desired.