Ingredients
12ozBrussels sproutstrimmed and halved
12ozred potatoesunpeeled, cut into 1-inch pieces
6shallotspeeled and halved lengthwise
4mediumcarrotspeeled and cut into 2-inch lengths, thick ends halved lengthwise
6garlic clovespeeled
1tbspVegetable Oil
4tspsfresh thyme(or 1 1/2 tsps dried) minced, divided
2tspsfresh rosemary(or 3/4 tsp dried) minced, divided
1tspsugar
salt and pepper
2tbspsunsalted buttermelted
3lbschicken thighsbone-in, skin-on
Preparation
Adjust oven rack to upper-middle position and preheat oven to 475 degrees F.
Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 teaspoons fresh thyme, 1 tsp fresh rosemary, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper together in a large mixing bowl.
In a small mixing bowl, stir together melted butter, remaining 2 teaspoon fresh thyme, remaining 1 teaspoon fresh rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Pat chicken dry with paper towels and season with salt and pepper.
Place vegetables in a single layer on an 18×13-inch rimmed baking sheet, arranging Brussels sprouts in center.
Place chicken, skin side up, on top of vegetables, arranging breasts pieces in the center and thighs and drumsticks around perimeter of sheet.
Brush chicken with herb butter. Roast until breasts register 165 degrees F and drumsticks/thighs register 175 degrees F, 35 to 40 minutes, rotating pan halfway through roasting.
Remove sheet from oven, tent loosely with aluminum foil and let rest 5 minutes. Transfer chicken to platter or plates.
Toss vegetables with pan juices, season with salt and pepper to taste and transfer to platter or plates and serve warm.
