submitted by Wells Whitney
preparation time: 25 minutes plus marinade 1 to 24 hours and finish, 1 hour
serves 4 to 5
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
12 ounces Brussels sprouts, trimmed and halved
8 small shallots, peeled and halved
4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
¼ cup vegetable oil, divided
6 garlic cloves, peeled
6 teaspoons minced thyme, divided
3 teaspoons minced fresh rosemary, divided
3 ½ pounds bone in chicken pieces (mixed), trimmed
Salt and pepper
1 teaspoon sugar
Place potatoes, Brussels sprouts, shallots, carrots, 2 tablespoons oil, garlic, 3 teaspoons thyme, and 2 teaspoons rosemary in a 1-gallon zipper-lock bag. Press out air and seal; toss to coat. Place chicken pieces, remaining 2 tablespoons oil, remaining 3 teaspoons thyme, remaining 1 teaspoon rosemary, ¼ teaspoon salt, and ⅛ teaspoon pepper into a separate 1-gallon zipper-lock bag. Press out air and seal; toss to coat. Refrigerate chicken and vegetable mixtures separately for at least 1 hour or up to 24 hours, flipping bags occasionally to ensure even marinating.
Adjust oven rack to upper-middle position and heat oven to 475 degrees F. Spread vegetables in single layer in rimmed baking sheet, discarding any excess liquid and arranging the Brussels sprouts in center. Season vegetables with sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Place chicken skin side up on top of the vegetables, arranging breast pieces in center and leg and thigh pieces around the perimeter of sheet. Bake chicken until breasts register 160 degrees and drumsticks and thighs register 175 degrees, 35 to 40 minutes, rotating sheet halfway through baking.
Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Return vegetables to oven and continue to bake until lightly browned, 5 to 10 minutes. Toss vegetables with any accumulated chicken juices and transfer to platter with chicken to serve.
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