This recipe originated from America’s Test Kitchen or Cook’s Illustrated.  I’m uncertain where I picked it up, but it is delicious regardless and relatively simple.

8 bone in, skin on chicken thighs
baby carrots
Brussel sprouts, ends trimmed
new potatoes, halved and sliced 1/4″ thick
1 shallot or half a sweet onion, thinly sliced
5 cloves of garlic peeled
2t rosemary
4t thyme
2t oregano
1T parsley
1t sugar
1T olive oil
2T melted butter
salt and pepper to taste

Preheat oven to 475 F and line baking sheet with foil.  In a large bowl, combine vegetables, oil, half of the herbs, 1t of salt, and the sugar and toss to coat.  Spread the vegetable out on the sheet pan evenly.  Pat chicken dry with paper towels, mix melted butter with herbs.  Place chicken thighs, skin side up on top of the vegetables and brush with the herbed butter and sprinkle with salt and pepper.  Place pan in oven on the middle rack and roast for 40 minutes until the chicken skin is crisp and the vegetables are tender.