Here is a recipe that I made a couple of weeks ago. I had very high hopes for it, and America's Test Kitchen rarely steers me wrong, but I did end up being a wee bit disappointed. The roasted veggies were perfect, and the flavor of the chicken was wonderful, but the chicken skin never crisped up adequately. And that's a big "but" in this house. I'm posting the recipe anyhow, in case (1) someone out there doesn't care about crisp skin and wants an easy, really delicious one-pan dinner, or (2) someone out there has an idea about what I can do to get the skin brown and crisp (without resorting to an entire additional step, like sautéing it first on the stovetop).
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
12 ounces Brussels sprouts, trimmed and halved
8 shallots, peeled and halved (This seemed like way too many, or maybe the ones I got were too big.)
4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
6 garlic cloves, peeled and left whole
4 tablespoons vegetable oil, divided
4 teaspoons minced fresh thyme, divided
2 teaspoons minced fresh rosemary, divided
3½ pounds bone-in, skin-on chicken pieces
¼ teaspoon salt, plus more for seasoning
⅛ teaspoon pepper, plus more for seasoning
1 teaspoon sugar
1. In a 1-gallon zipper-top bag, combine the potatoes, Brussels sprouts, shallots, carrots, garlic cloves, 2 tablespoons of the oil, 2 teaspoons of the thyme, and 1 teaspoon of the rosemary. Press out the air and seal; toss to coat well.
2. In another 1-gallon zipper-top bag, combine the chicken, the remaining 2 tablespoons oil, the remaining 2 teaspoons thyme, the remaining 1 teaspoon rosemary, the salt, and the pepper. Press out the air and seal; toss to coat well.
3. Refrigerate the vegetable and chicken bags for at least 1 hour or up to 24 hours, flipping the bags at least once or twice to ensure that everything marinates evenly.
4. Heat the oven to 475°.
5. Spread the vegetables in a single layer on a large rimmed baking sheet, discarding any excess liquid. Put the Brussels sprouts in the center and the potatoes and carrots around the perimeter. Sprinkle the vegetables with the sugar and season with additional salt and pepper.
6. Place the chicken pieces, skin side up, on top of vegetables, with the breast pieces in the center and the thigh and drumstick pieces around the perimeter. (I used only thighs and drumsticks.)
7. Bake the chicken until the breasts register 160° and the legs register 175°, 35 to 40 minutes, rotating the sheet halfway through baking. Transfer the chicken to a serving platter and tent loosely with aluminum foil. Return the vegetables to the oven and continue to bake until lightly browned, 5 to 10 minutes more. Toss the vegetables with any accumulated chicken juices and transfer to the platter with the chicken.