Roast Chicken with Root Vegetables

By Tingrin3

Ingredients

• 3/4 pound Brussels sprouts, trimmed and halved
• 3/4 pound red potatoes, cut into 1-inch pieces
• 1/2 pound shallots, peeled and halved
• 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
• 6 garlic cloves, peeled
• 4 teaspoons minced fresh thyme1 tablespoon vegetable oil2 teaspoons minced fresh rosemary1 teaspoon sugar Salt and pepper2 tablespoons unsalted butter, melted
• 3 1/2 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed

Preparation

Step 1

Instructions

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss Brussels sprouts, potatoes, shallots, carrots, garlic, 2 teaspoons thyme, oil, 1 teaspoon rosemary, sugar, ¾ teaspoon salt, and ¼ teaspoon pepper together in bowl. Combine butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper in second bowl; set aside.
2. Pat chicken dry with paper towels and season with salt and pepper. Place vegetables in single layer on rimmed baking sheet, arranging Brussels sprouts in center. Place chicken, skin side up, on top of vegetables, arranging breast pieces in center and leg and thigh pieces around perimeter of sheet.
3. Brush chicken with herb butter and roast until breasts register 160 degrees and drumsticks/thighs -register 175 degrees, 35 to 40 minutes, rotating pan halfway through cooking. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Toss vegetables in pan juices and transfer to platter with chicken. Serve.