Roasted Chicken with Vegetables

I love recipes that you throw all the ingredients in one pan, put it in the oven and forget it. It’s probably because by the time I get home to prepare dinner, its pretty late. This is one of those great meals you can make on a chilly evening. It warms the house up, and the aroma is fantastic. I used breasts and drumsticks, but you can use any chicken you like, as long as the pieces are approximately the same size. If time permits, brine the chicken for a minimum of 30 minutes. It makes a world of difference.

Roasted Chicken with Vegetables

2 large organic chicken breasts, cut in half
4 organic chicken drum sticks or thighs
4 red potatoes, quartered, skin on
4 carrots, peeled and cut into chunks
1 medium onion, peeled and quartered; or 3 large shallots, halved lengthwise
1 green or red bell pepper, seeded and cut into thick strips or chunks
2-3 garlic whole cloves, smashed slightly
salt & pepper
melted butter

Prepare a large roaster pan by lining with aluminum foil. Rinse chicken and pat dry with paper towels. Cut larger chicken breasts in half so size of breasts is comparable to other chicken being cooked. I seasoned with garlic pepper, but you can season with salt & pepper, lemon pepper, Italian seasoning or any seasoning you like. Place chicken pieces in roaster pan.

Place carrots, potatoes, pepper, onions or shallot and garlic in roaster pan in between chicken pieces. Season with salt & pepper.

Brush chicken and vegetables with melted butter.

Bake at 450° F for 20-25 minutes and reduce the oven to 375° F and cook for an additional 15 to 20 minutes, or until the chicken is cooked to 165° on an instant read thermometer and potatoes are tender and slightly caramelized. Brush chicken and vegetable with additional melted butter during cooking if necessary.