One Pan Roasted Chicken and Root Vegetables Recipe from "Cooking at Home with Bridget and Julia"

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12 ounces Brussels sprouts trimmed and halved
12 ounces red potatoes unpeeled, cut into 1-inch pieces
8 shallots peeled and halved lengthwise
4 carrots peeled and cut into 2-in lengths, thick ends halved lengthwise
6 garlic cloves peeled
1 tablespoon vegetable oil I used olive oil
4 teaspoons minced fresh rosemary or 1 1/2 teaspoon dried
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried
1 teaspoon sugar I omitted
salt and pepper
2 tablespoons unsalted butter melted
3 1/2 pounds bone-in chicken pieces 2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs, trimmed

Adjust oven rack to upper-middle position and heat oven to 475 degrees.
Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 teaspoons thyme, 1 teaspoon rosemary, sugar, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl.
Combine melted butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper in second bowl.
Pat chicken dry with paper towels and season with salt and 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 thighs and drumsticks around perimeter of sheet. Brush chicken with herb butter.
Roast until breasts register 160 degrees and drumsticks/ thighs register 175 degrees, 35 to 40 minutes, rotating pan halfway through roasting.
Remove sheet from oven, tent with aluminum foil, and let rest for 5 minutes. Transfer chicken to platter. Toss vegetables with pan juices, season with salt and pepper to taste, and transfer to platter. Serve.

*To make entirely Paleo, omit sugar, use olive oil in place of vegetable oil, and use ghee in place of butter.

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