Sheet Pan Roasted Chicken with Root Vegetables

Ingredients

• 12 ounces Brussels sprouts,
• 12 ounces red potatoes,
• 6 shallots,
• 4 medium carrots,
• 6 garlic cloves,
• 1 Tbsp vegetable oil
• 4 tsp minced fresh thyme or 1 1/2 tsp dried,
• 2 tsp minced fresh rosemary or 3/4 tsp dried,
• 1 tsp sugar
• Salt and pepper
• 2 Tbsp unsalted butter,
• 2.5 – 3 lbs bone-in, skin-on chicken thighs

Directions

1. Set a rack in the upper-middle of the oven, then heat to 475 degrees. In a large mixing bowl, add the Brussels sprouts, potatoes, shallots, carrots, and garlic. Drizzle in the oil, then add the sugar, 3/4 tsp salt, 1/4 tsp pepper, 2 tsp fresh thyme, and 1 tsp fresh rosemary; toss until the vegetables are evenly coated.
2. In a small mixing bowl, stir the melted butter with the remaining 2 tsp fresh thyme, the remaining 1 tsp fresh rosemary, 1/4 tsp salt, and 1/8 tsp pepper.
3. Blot the chicken dry with paper towels, then season it with salt and pepper. Spread the vegetables across an 18 by 13-inch rimmed baking sheet in a single layer, keeping the Brussels sprouts near the middle. Set the chicken over the vegetables with the skin facing up; for mixed pieces, put breast pieces in the center and arrange thighs and drumsticks around the outside of the pan. With only thighs, settle them mostly over the Brussels sprouts. Coat the chicken with the herb butter.
4. Roast for 35 – 40 minutes, turning the pan around halfway through, until breast pieces register 165 degrees and thighs and drumsticks register 175 degrees.
5. Pull the sheet pan from the oven, cover it loosely with aluminum foil, and let everything stand for 5 minutes. Move the chicken to plates or a platter. Stir the vegetables through the juices left in the pan, taste and adjust with salt and pepper, then transfer them to the plates or platter. Add a little fresh parsley if you want, and serve warm.