Joi's Cooking One-Pan Roast Chicken with Fennel and Parsnips

GATHER YOUR INGREDIENTS
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced into 1/2-inch wedges
¾ pound red potatoes, cut into 1-inch pieces
½ pound shallots, peeled and halved
½ pound (4 medium) parsnips, peeled and cut into 2-inch pieces
6 garlic cloves, peeled
4 teaspoons minced fresh thyme
1 tablespoon vegetable oil
2 teaspoons minced fresh rosemary
1 teaspoon sugar
Salt and pepper
2 tablespoons unsalted butter, melted
3 ½ pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed