One-Pan Roast Chicken with Fennel and Parsnips | America's Test Kitchen

Ingredients

• 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced into 1/2-inch wedges
• 3/4 pound red potatoes, cut into 1-inch pieces
• 1/2 pound shallots, peeled and halved
• 1/2 pound (4 medium) parsnips, peeled and cut into 2-inch pieces
• 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