Gather the first nine ingredients so that you have everything close at hand on the counter or table. In a large container, combine warm water, kosher salt, dark molasses, sweet onion, sliced garlic, and dried or fresh thyme.
Add frozen chicken leg quarters and allow to soak for 6-8 hours or overnight in refrigerator.Another option to a container is to place the ingredients in a 2 gallon zipper freezer bag, but be sure to place the bag in an oblong baking pan in case of accidental leaks or spills.
Prep the Root Vegetables
Using a sharp paring knife and Chef's knife and cutting board, slice potatoes into quarters.
Peel and cut sweet potatoes into chunks. Peel and slice carrots into bite-size pieces. Slice onion into chunks.
Peel and slice brussels sprouts in half. If desired, slice mushrooms in half.
Place all vegetables into a large bowl. Drizzle extra virgin olive oil over the prepared vegetables and sprinkle with kosher salt and freshly ground black pepper. Stir to combine. Set aside until after the chicken has browned.
Roast the Chicken
Once the chicken has marinated for the proper time, preheat oven to 400F degrees. Remove chicken from brine. Rinse and pat dry. Sprinkle with garlic salt.
Heat extra virgin olive oil in large skillet and brown chicken on all sides for five minutes. Place chicken in a large baking dish or roaster. If necessary, brown chicken a few pieces at a time, so as not to overcrowd the skillet.
Bake chicken in preheated oven for 30-40 minutes until a meat thermometer inserted in center of thighs measures 165-170 degrees. Cover with foil and keep warm.
Roast the Root Vegetables
Place prepared vegetables in an oblong baking dish.
Pour water in the browning skillet and heat to capture the frond and juices from the skillet. Pour chicken frond over the vegetables. Stir to coat vegetables. Cover with tinfoil and bake for 45-60 minutes until vegetables are tender, stirring once or twice during baking.
To serve, place the chicken in the center of a large platter and arrange the roasted vegetables around the chicken. Optionally, you may place chicken on a bed of rice or dressing with the root vegetables in a separate bowl. Serves 8-10.
Notes
Wine Recommendation: Kendall-Jackson Vintner's Reserve Chardonnay or Chateau Montelena Napa Valley Chardonnay