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8 ounces of shallots, peeled and cut in half
4 carrots, peeled and cut into 2-inch pieces, thick ends cut lengthwise in half
6 peeled cloves of garlic
4 teaspoons fresh minced thyme
1 tablespoon vegetable oil
2 tbsp. Fresh minced rosemary
1 teaspoon of sugar
Salt and pepper
2 tbsp. At the table of unsalted butter, melted
3 1/2 pounds of chicken pieces with bone (2 bads cut in half, 2 pestles and 2 thighs), trimmed
Start to finish: 1 hour and 15 minutes
Set the oven rack to the upper middle position and heat to 475 F. Mix Brussels sprouts, potatoes, shallots, carrots, garlic, 2 teaspoons thyme, oil, 1 teaspoon rosemary, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper together in a bowl. Mix the butter, remaining 2 teaspoons thyme, 1 teaspoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper in the second bowl; put aside.
Blot the chicken with paper towels, season with salt and pepper. Arrange the vegetables in a single layer on a rimmed baking sheet, placing the Brussels sprouts in the center. Place the chicken, skin up, on the vegetables, placing the bads at the center and the thighs and thighs around the perimeter of the leaf.
Brush the chicken with herb butter and grill until the bads record 160 F and the thighs / pestles record 175 F, 35 to 40 minutes, turning the leaf halfway through cooking. Transfer the chicken to a serving dish and let stand for 10 minutes. Mix the vegetables in the cooking juices and put in a dish with the chicken. Serve.
Per serving: 559 calories (217 calories or 39% fat); 24 grams of fat (6 g saturated, 0 g trans fat); 131 milligrams of cholesterol; 499 mg of sodium; 39 grams of carbohydrates 9 g of fibers; 11 g of sugar; 47 g of protein.
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