A convenient, simple, flavorful one pan meal with easy cleanup! It includes tender, herb butter brushed chicken thighs and seasoned, roasted fresh vegetables. It's all cooked together and makes a perfect weeknight dinner! Substitute veggies as they become available.

Ingredients

Instructions

  1. Adjust oven rack to upper-middle position and preheat oven to 425 degrees. Toss brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 tsp fresh thyme, 1 tsp fresh rosemary, sugar, 3/4 tsp salt, 1/4 tsp pepper together in a large mixing bowl. 
  2. In a small mixing bowl stir together melted butter, remaining 2 tsp fresh thyme, remaining 1 tsp fresh rosemary, 1/4 tsp salt and 1/8 tsp pepper. Pat chicken dry with paper towels and season with salt and pepper.
  3. Place vegetables in a single layer on an 18 by 13-inch baking sheet, arranging brussel sprouts in the center. Place chicken, skin side up, on top of vegetables, arranging breasts pieces in center and thighs and drumsticks around the perimeter of the sheet 
  4. Brush chicken with herb butter. Roast until drumsticks/thighs register 175 degrees, 35 - 40 minutes, rotating the pan halfway through roasting.
  5. Remove sheet from oven, tent loosely with aluminum foil and let rest 5 minutes. Transfer chicken to platter or plates. Toss vegetables with pan juices, season with salt and pepper to taste and transfer to platter or plates and serve warm.