I’ve posted a similar recipe before but as you know all ovens are not the same. My current oven is a 1950’s all electric push button model with fins. Very futuristic in its time. The ovens are blistering hot so I cook this at 425 degrees Fahrenheit. In other stoves I had to crank the heat up to 445 or higher. Roasting vegetables brings out their sweetness and in many vegetables like tomatoes and onions it creates a chemical reaction that brings many healthy benefits when eaten. Brussels sprouts are best eaten when roasted. For this recipe I used cauliflower, Brussels sprouts, asparagus, whole mushrooms,Roma tomatoes. It’s different every time I make it. A little of each goes a long way. I use what’s on hand. Root vegetables are great and store for a long time. I toss the vegetables in olive oil and salt and pepper. You can use many different herbs such as rosemary or thyme. When I roast the tomatoes I always put some freshly grated Parmesan cheese on top. It melts and adds such a great flavor.

Roasted Vegetables with Chicken

Prep Time 10-20 min

Cooking Time 35-45 min

Ingredients

assortment of fresh vegetables (see above) use what you love from asparagus to zucchini. Cut to pieces of a similar size for even cooking time. Toss with a tablespoon or two of olive oil, salt, pepper, and herbs of your choosing. Heat oven to 425 degrees Fahrenheit.

Take a whole chicken and cut in half. Rinse and salt and pepper both sides. Arrange along side of the vegetables in a roasting pan. Roast for 35-45 minutes until chicken juices run clear and internal temperature is 165 degrees when an instant read thermometer is inserted into the thickest part of the thigh.