Our Saturday evening dinner was an easy recipe that I've been making for at least 5 years now. It always amazes me how quickly you get this prepared and in the oven. And, the Hubby loves it.
Roasted Chicken & Veggies
1 whole chicken (with skin on)
5-6 med red-skinned potatoes, cut in to large pieces
1-1/2 cup peeled carrots (thick sliced or you can use baby carrots)
10-12 whole unpeeled cloves of garlic
1 to 2 cups whole fresh mushrooms, cleaned & stems trimmed
1 red or green pepper, cut into large pieces
1 small onion, quartered (optional)
3 to 4 Tbsp olive oil
1 to 3 tsps dried rosemary blend (I use the Pamper Chef brand)
Salt and pepper to taste
Preheat over to 375 degrees. Wash/pat dry chicken, cut into quarters (or buy your chicken cut-up -- or, you can also use 4 large chicken breasts, bone-in and skin on). Arrange chicken onto a large sheet pan or any large shallow baking dish. Just keep in mind that the chicken/veggies need to be one layer in order to roast evenly. Place all veggies into a large bowl, drizzle with enough olive oil to coat, sprinkle in spices, salt & pepper; toss to coat completely. Pour veggie/oil/spices over chicken, arranging veggies between chicken pieces. Bake for 30 minutes, stir veggies and bake for additional 25-30 minutes or until chicken is completely done and veggies are roasted. (Cooking time will depend on size of chicken pieces and veggies) Remove from oven and cover with a large piece of aluminum foil, let rest for 10 minutes before serving.
Note: You can add any veggies you like (sweet potatoes, squash or beets), you might want to add veggies that bake quickly half-way through the roasting process. I added green beans at the half-way point with this dish and they came out roasted but still with a bit of a crunch.
