Roasted Chicken Parts with Brussels Sprouts and Shallots

 

1½ pounds Brussels sprouts, trimmed and halved

12 ounces shallots, peeled and halved

6 garlic cloves, peeled

4 tsp. minced fresh thyme, divided

1 T. vegetable oil, divided

2 tsp. minced fresh rosemary, divided

1 tsp. sugar

1½ tsp. table salt, divided

1 tsp. pepper, divided

2 T. unsalted butter, melted

3½ pounds bone-in chicken pieces (2 split breasts cut in half, 2 drumsticks, and 2 thighs), trimmed

 

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss Brussels sprouts and shallots with garlic, 2 tsp. thyme, oil, 1 tsp. rosemary, sugar, ¾ tsp. salt, and ¼ tsp. pepper. Combine butter, remaining 2 tsp. thyme, remaining 1 tsp. rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper in bowl; set aside. Pat chicken dry with paper towels and sprinkle with remaining V2 tsp. salt and remaining 1/2 tsp. pepper. Place vegetables in single layer on rimmed baking sheet, arranging Brussels sprouts in center. Place chicken skin side up on top of vegetables, arranging breast pieces in center and leg and thigh pieces around perimeter of sheet. Brush chicken with herb butter and roast until breasts register 160 degrees and thighs/drumsticks register 175 degrees, 35 to 40 minutes, rotating sheet halfway through roasting. Transfer chicken to serving platter and let rest for 5 minutes. Toss vegetables with pan juices and transfer to dish with chicken. Serve.