Start to finish: 1 hour and 15 minutes
12 ounces Brussels sprouts, trimmed and halved
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
8 ounces 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 thyme
1 tablespoon vegetable oil
2 teaspoons minced fresh rosemary
1 teaspoon sugar
Salt and pepper
2 tablespoons unsalted butter, melted
3 1/2 pounds bone-in chicken pieces (2 split breasts cut in half, 2 drumsticks, and 2 thighs), trimmed
Adjust oven rack to upper-middle position and heat oven to 475 F. Toss Brussels sprouts, potatoes, shallots, carrots, garlic, 2 teaspoons thyme, oil, 1 teaspoon rosemary, sugar, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl. Combine butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper in second bowl; set aside.
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.
Brush chicken with herb butter and roast until breasts register 160 F and thighs/drumsticks register 175 F, 35 to 40 minutes, rotating sheet halfway through roasting. Transfer chicken to serving platter and let rest for 10 minutes. Toss vegetables in pan juices and transfer to platter with chicken. Serve.
Nutrition information per serving: 559 calories; 217 calories from fat; 24 g fat (6 g saturated; 0 g trans fats); 131 mg cholesterol; 499 mg sodium; 39 g carbohydrate; 9 g fiber; 11 g sugar; 47 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit www.americastestkitchen.com . Find more recipes like One-Pan Roasted Chicken with Root Vegetables in “How to Roast Everything. “