Sheet Pan Roasted Chicken with Root Vegetables

Name: Sheet Pan Roasted Chicken with Root Vegetables
Ingredients: 12 ounces Brussels sprouts, trimmed and halved; 12 ounces red potatoes, unpeeled, cut into 1-inch pieces; 8 shallots, peeled and halved lengthwise (I only used 6); 4 medium carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise; 6 garlic cloves, peeled; 1 Tbsp vegetable oil; 4 tsp minced fresh thyme or 1 1/2 tsp dried, divided; 2 tsp minced fresh rosemary or 3/4 tsp dried, divided; 1 tsp sugar (I omitted this); Salt and pepper; 2 Tbsp unsalted butter, melted; 3 1/2 lbs bone-inch chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed*

Sheet Pan Roasted Chicken with Root Vegetables was pinched from <a href="http://www.cookingclassy.com/sheet-pan-roasted-chicken-with-root-vegetables/" target="_blank">www.cookingclassy.com.</a>

INGREDIENTS

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12 ounces Brussels sprouts, trimmed and halved

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12 ounces red potatoes, unpeeled, cut into 1-inch pieces

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8 shallots, peeled and halved lengthwise (I only used 6)

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4 medium carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise

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6 garlic cloves, peeled

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1 Tbsp vegetable oil

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4 tsp minced fresh thyme or 1 1/2 tsp dried, divided

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2 tsp minced fresh rosemary or 3/4 tsp dried, divided

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1 tsp sugar (I omitted this)

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Salt and pepper

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2 Tbsp unsalted butter, melted

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3 1/2 lbs bone-inch chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed*

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