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roasted chicken and vegetables


There is something very satisfying for me about making an entire meal in one pan. My family loves roasted chicken but I find that I am often behind schedule when it comes to starting dinner, and as a result roasting a whole chicken is just a little too time consuming. We all loves drumsticks and thighs so just buying the legs is a great solution to the problem. I add potatoes (cut in halves or quarters), an onion cut into wedges, a handful of peeled garlic cloves, 2 lemons (cut into quarters or sixths), and some thyme sprigs. I add any veggies I have on hand - in the fall an acorn squash, other times baby carrots, etc. I finally realized that broccoli is good in the roasting pan too...and somehow eliminating that final step of making a green vegetable, was very satisfying!


Combine all the ingredients in a large bowl and drizzle with a few tablespoons of olive oil, a drizzle of balsamic vinegar, and some coarse salt and freshly ground pepper. Toss it until everything is well coated and transfer to a roasting pan. Cook in a 450° oven for about 40 minutes, turning potatoes and other vegetables over about halfway through.  


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