When I roast a chicken with vegetables there is always leftover chicken. For another meal I like to repeat the menu using an assortment of vegetables to roast. Because the chicken is already cooked I wrap it in parchment paper and put it in the pan with the vegetables. I still roast the vegetables at 425 degrees Fahrenheit but for a slightly shorter time. Usually the vegetables get the nice color, sweetness and flavor after 30 minutes. The chicken is nicely reheated and still moist. Quick to prepare and just as delicious as the first meal.