One Pan Roast Chicken and Vegetables

Yay, we finally have a stocked fridge and pantry again - and it only took us three weeks to get to the grocery store!!

Of course, after that heinous expedition (believe it or not, I don't particularly like grocery shopping :), the last thing I wanted to do was cook some elaborate dinner even if we did have some awesome ingredients to choose from.  So out came the deep dish roasting pan for a simple chicken and vegetable roast.  It all goes in together, gets roasted to perfection and tastes divine.

Roast Chicken and Vegetables
2 servings

2 chicken portions (whatever you prefer works, we had a couple of full leg portions)
2 medium russet potatoes
1-2 carrots (depending on size)
1 red onion
1 red pepper
4 garlic cloves
1 Tsp olive oil
1/2 tsp chicken seasoning
pinch salt & pepper

• preheat oven to 425 F.
• cut the potatoes, carrots, onion and pepper into 1 inch size pieces.
• chop one of the garlic cloves into slices but leave the other three whole (in their skins is okay).
• place the chicken into a large deep roasting pan surrounded by all the vegetables.  Pour the olive oil over everything and stir until everything is coated evenly.
• sprinkle salt and pepper over everything, and the chicken seasoning over the chicken.
• bake for 45 minutes, turning the vegetables halfway through cooking.
• serve with a little gravy if desired.

simple ingredients = good food

cut all the vegetables to uniform bite size pieces.

don't crowd the pan too much, otherwise the vegetables won't get crispy.

looks delicious!!

a little homestyle gravy finished it quite nicely :o)