Sheet Pan Roasted Chicken with Root Vegetables

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Ingredients for 4 servings

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*

Read the Instructions here