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1
Heat the oven to 450.
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2
In a medium bowl, toss the Brussels sprouts with 1 tablespoon of the oil, 1/4 teaspoon of salt, and 1/4 of teaspoon pepper.
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3
Set aside.
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4
Put the chicken pieces in a large roasting pan and toss with 1 tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
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5
Arrange the chicken pieces about 1 inch apart, skin-side up, and roast for 25 minutes.
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6
Add the Brussels sprouts and continue cooking until the chicken and sprouts are done, about 12 minutes longer.
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7
Transfer them to plate and leave to rest in a warm spot for about 5 minutes.
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8
Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons oil, the garlic, and the rosemary over low heat, stirring, for 3 minutes.
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9
Raise the heat to moderate and add the beans, 1/4 cup of the water, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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10
Cook, mashing the beans to a coarse puree, until hot, about 5 minutes.
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11
Stir in the parsley.
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12
Pour off the fat from the roasting pan.
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13
Set the pan over moderate heat and add the remaining 1/4 cup water.
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14
Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
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15
Boil until reduced to 1/4 cup, about 4 minutes.
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16
Add any accumulated juices from the chicken and a pinch each of salt and pepper.
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17
Spoon the white-bean puree onto plates and top with the chicken, the Brussels sprouts, and then the pan juices.
