This recipe is definitely a keeper. Delicious crispy flavorful skin on the chicken and the vegetables even tasted great too. I especially enjoyed the Brussels sprouts for some reason. The fresh thyme added nice fragrance to the dish.
Pan-Roasted Chicken Breasts with Root Vegetables
from America's Test Kitchen Cooking for Two 2013
2 bone-in split chicken breasts
6 ounces Brussles sprouts
6 ounces red potatoes, cut into 1-inch pieces
2 carrots, peeled and cut into 1-inch pieces
2 shallots, peeled and quartered
3 garlic cloves, peeled
1 tablespoon vegetable oil
2 teaspoons fresh thyme
1/2 teaspoon sugar
salt and pepper
1 tablespoon unsalted butter, melted
Preheat oven to 475ºF. Toss Brussels sprouts, potatoes, carrots, shallots, garlic, oil, 1 teaspoon thyme, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a medium bowl. Place veggies in a single layer on a rimmed baking sheet, arranging sprouts in the middle and leaving a couple inches from the sides of the pan.
In a small bowl, combine melted butter, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pat chicken dry and season with salt and pepper. Place chicken, skin side up, on top of the Brussels sprouts. Brush chicken with the herb butter and roast until chicken registers 160º, about 30-35 minutes, rotating pan halfway through cooking. If necessary, remove chicken and keep tented and return vegetables to oven for another 5-10 minutes. (It wasn't needed for me)