One-Pan Roast Chicken with Root Vegetables | Recipe Cart | Recipe Cart

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 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 crosswise, 2 drumsticks, and 2 thighs), trimmed