Roasting meat at a high temperature in an oven reduces the cooking time, adds flavor and seals in the meat for juicy moist chicken. Roasting also helps the caramelization of the vegetables. All ovens are not alike. You need to know how your oven will do with this dish. Some ovens need to be at a slightly higher temperature or require more cooking time for the result you want. Convection ovens are great for roasting. They require less time to cook a dish like this and a lower temperature. I love the flavor of this dish and depending what you add to the pot it is different each time I make it.

Roasted Chicken and Vegetables
prep time 15 min
cooking time 45 minutes

Ingredients
1 whole chicken cut in 4 or 8 pieces
assortment of roasting vegetables ( potatoes, carrots, onions parsnips, roma tomatoes, mushrooms, brussel sprouts, cauliflower, garlic etc….)
salt free seasoning to taste
salt/pepper to taste
1-2 Tablespoons olive oil
fresh herbs (rosemary, sage etc if available or use dried herbs)

Preheat oven to 445 degrees, oven needs to be good and hot before putting dish in oven. Take roasting pan and put in vegetables and season. Add olive oil and toss vegetables until well coated. Add chicken pieces and season to taste. Put in well heated oven and check half way through. You may want to stir the vegetables for even cooking. After 42-45 minutes check to see if chicken is done and vegetables are fork tender. Remove from oven and serve on a platter.