Step 1

Preheat the oven to 450 degrees F.

Step 2

Line two baking sheets with foil.

Step 3

Place an oven-proof roasting rack over one of the prepared baking sheets.

Step 4

Pat the chicken dry.

Step 5

Arrange the chicken on the roasting rack.

Step 6

Season the chicken with salt and pepper.

Step 7

Rub 2 tablespoons of olive oil onto the skin of the chicken.

Step 8

Scatter 1/2 of the thyme sprigs over the chicken.

Step 9

Arrange the Brussels sprouts, potatoes, and carrots on the second prepared baking sheet.

Step 10

Drizzle the remaining olive oil over the vegetables and season with salt and pepper.

Step 11

Sprinkle the remaining thyme sprigs over the vegetables.

Step 12

Transfer the chicken to the oven and roast until a thermometer inserted into the thickest part of the chicken breast (and not touching the bone) registers 165 degrees F, about 35 minutes.

Step 13

When the chicken has roasted for 20 minutes, add the vegetables to the oven and roast until golden brown and slightly crisp, about 15 minutes.

Step 14

Arrange the vegetables and the chicken on a serving platter and drizzle with the chicken juices.

Step 15

Serve.