This is a great winter recipe, but you can change the veggies depending on the season. Another easy to change recipe if you are feeding many people.

Preheat oven to 400 F.

Ingredients:

• 6 chicken pieces, skin on (any combination of drumsticks, thighs, breasts that you like)
• 2 peeled potatoes cut into 1 inch cubes
• 2 peeled carrots cut into 1 inch rounds
• 1 onion cut into 1 inch cubes
• 4 or 5 cloves of garlic, whole, peeled
• Salt & Pepper
• 2 sprigs of rosemary (plucked from the stems and coarsely chopped)
• Olive oil

Process:

In a large baking dish (rectangular pyrex or a broiler pan) scatter all the veggies, including the garlic. Place the chicken pieces on top (skin side up), sprinkle generously with olive oil, salt, pepper and rosemary. With your hands mix and rub the olive oil and condiments well into the veggies and chicken.

Place pan into the center rack of the oven and let cook until the veggies are soft and the chicken skins turn golden brown.

Serve with a simple green salad.

Variations:

You can easily down-size or up-size this recipe by adding/subtracting chicken and veggies. I have found in the past that potatoes are extremely popular, so add extra…

Some other vegetables that work are: rutabagas, parsnips, sweet potatoes, corn cut into 1.5 inch rounds, peeled beets, we like lots of garlic so I often add more cloves in there, broccoli in large chunks (although it tends to char a little bit some times), etc… use your imagination.

Fresh thyme can also work, but I have found that rosemary (fresh or dried) is a lot yummier. Don’t skimp on the pepper either.

A nice addition is a simple gravy made with the Gravy Base recipe, if you don’t have time to make one from scratch, just use a packaged one.