Hawaii Ono Seasoning Roast Chicken Cooking Gifts

Hawaii Ono Seasoning Roast Chicken

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Sheet Pan Ono Seasoning Roasted Chicken with Root Vegetables

A convenient, simple, flavorful one pan meal with easy clean up! It includes tender, Ono Hawaiian Seasoning butter brushed chicken thighs and seasoned, roasted fresh vegetables. It’s all cooked together and makes a perfect weeknight dinner!

Servings: 5

Prep 20 minutes

Cook 35 minutes

Ready in: 55 minutes

Ingredients

12 ounces Brussels sprouts, trimmed and halved

12 ounces red potatoes, unpeeled, cut into 1-inch pieces

6 shallots, peeled and halved lengthwise

4 medium carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise

6 garlic cloves, peeled

1 Tbsp vegetable oil

6 Tbsp. Ono Seasoning Mix

2 Tbsp unsalted butter, melted

2.5 – 3 lbs bone-in, skin-on chicken thighs

Instructions

Adjust oven rack to upper-middle position and preheat oven to 475 degrees.

Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 Tbsp. Ono Seasoning Mix, together in a large mixing bowl. In a small mixing bowl stir together melted butter, 2 Tbsp. Ono Seasoning Mix.

Pat chicken dry with paper towels and season with salt and pepper.

Place vegetables in a single layer on an 18 by 13-inch rimmed baking sheet, arranging Brussels sprouts in center.

Place chicken, skin side up, on top of vegetables, arranging breasts pieces in center and thighs and drumsticks around perimeter of sheet (since I only used thighs I mostly just placed them over the Brussels sprouts).

Brush chicken with Ono Seasoning Mix butter. Roast until breasts register 165 degrees and drumsticks/thighs register 175 degrees, 35 – 40 minutes, rotating pan halfway through roasting.

Remove sheet from oven, tent loosely with aluminum foil and let rest 5 minutes (I actually skipped this step).

Transfer chicken to platter or plates.
Toss vegetables with pan juices, season with

Ono Seasoning Mix to taste and transfer to platter or plates and serve warm

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