Preheat the oven 475 degrees. Start by spatchcocking your chicken using the instructions above. Pat the chicken dry and lay it skin side up on a baking sheet.
In a bowl, combine 6 tablespoons of olive oil, the fresh thyme leaves, the rosemary, and 5-6 cloves of garlic finely minced or run through a garlic press. Stir to create a nice, even mixture.
Using a spoon so you can get all the little flavorful bits, drizzle the chicken with about two tablespoons of the flavored oil on both sides to be sure it is evenly coated. (Reserve the remaining mix fo the vegetables.) With a clean hand, sprinkle the chicken with a healthy dose of kosher salt and black pepper.
For the veggies, take your carrots and cut them in half lengthwise. Then cut each length in half crosswise essentially giving you quarters. Put those in a bowl with the two types of potatoes and the Brussels sprouts. Drizzle the remaining mixture over the veggies and stir gently with a wooden spoon or silicone spatula. The goal is to get all of them nicely coated with oil.
Arrange the veggies around the chicken on the baking sheet. Scatter the remaining garlic cloves (peel on) around the tray. Season the veg with salt and pepper. Scatter the thyme sprigs around the chicken as well.
Pop the baking sheet into the oven and cook for 15 minutes. Lower the temperature to 400 degrees at this point and then continue to roast for another 30 minutes or until the juices from the chicken run clear. I like to check every ten minutes or so to see if the vegetables need turning. Do this carefully with a set of tongs or a spatula.
When the chicken is done, allow it to rest for 5-10 minutes so it doesn’t lose all those delicious juices. Break it down into breasts, thighs, and legs. Enjoy!
*Butterball potatoes, Yukon gold potatoes, or even a sweet potato will substitute well for these. Just be sure to cut them in roughly the same size as the other veg so they cook at the same rate.