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[quote=Anonymous]NP here.  How'd it work out, OP?

I thought this suggestion was the simplest.  Personally, I'd leave out the brussels sprouts (I like them fine, but I think carrots/onions/potatoes is a great combination and the sprouts are the odd thing out).  
[quote]
 Here's what you do:

Chop the onions
Dice up the potatoes
Maybe cut the carrots in half if they are large
Toss in your brussell sprouts too
Forget the frozen veggies - too much water
You want the veggies all around the same size

Take a large cookie sheet or any large pan you have that is oven safe. Add the veggies. Toss them in salt and pepper, and coat them in olive oil - just enough to coat, not too much.

Put them in the oven with the chicken. They will probably take around 30 minutes but it depends on small you cut the veggies. Check them maybe every 10-15 minutes flipping them so they evenly brown. Once they are nice and tender and browned they are done!

Hope this helped OP. Enjoy![/quote]

Two suggestions for next time:

1.  Make your next kitchen purchase a baking sheet (or two) that has a shallow rim.  If you can afford it, get two.  They're totally versatile -- great for roasting veggies, baking cookies, making fish sticks, crispy kale, whatever.  The flimsy ones are called "jelly roll pans"; the sturdier ones where the shallow sides are stiffer are called "quarter sheets" (small) or "half sheets" (big).  (A full sheet is sized for a commercial oven, and not that useful at home.)  You don't want a flat cookie sheet with no sides -- those are good for cookies but not anything that might generate a liquid that would flow off.  Every kitchen should have at least one, ideally two, half sheets.  With one of these, you could put your roasted veggies on the other rack that your chicken isn't using.

2.  Make your next purchase after that a big cast iron skillet, or a rectangular glass baking dish.  Here's another great way to do your chicken, potatoes, and onions all in the same pan.  Buy your chicken already cut into pieces (or watch a youtube video on how to cup up a chicken).  Wash your potatoes and cut them into slices 1/4 to 1/3" thick.  Peel your onions and cut them into rings about 1/2" thick.  Oil the bottom of your pan.  Scatter some onion rings on the bottom, then mix up the rest of the onions and potato slices and scatter them in the middle, then arrange your chicken pieces on top, skin side up.  Salt and pepper all over the whole thing.  Then cover it with foil, and put it in a 350 oven for about an hour.  Take off the foil halfway through, so the chicken skin browns and crisps.  The chicken fat and juice will drip down and flavor the potatoes and onions.  Some potatoes and onions will stick to the bottom, but dig them up -- they'll be sludgy but should be caramelized and sweet.  
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