Caramelized Roasted Veggies and Chicken

Preheat oven to 425 degrees F. Throw all veggies on a jelly roll pan, or cookie sheet with a rim, and sprinkle with 1/2 each of the rosemary, thyme, salt and pepper. Then add 2-3 tablespoons olive oil and toss all together. Put in the oven for 35 minutes.

Meanwhile, on both sides of the chicken, rub in the remaining spices and olive oil and let it sit until vegetables are done.

When the 30 minutes are done, remove vegetables from the oven and carefully toss the veggies, making a space in the center. Place chicken in the center and sprinkle with olives (if desired). Then return the chicken and vegetables to the oven for another 30-35 minutes until chicken is done (juices run clear). Enjoy!

This recipe is very versatile because the above is the basic recipe. You can add whatever roasted vegetable you like to this.

Other additions:

Acorn squash, remove seeds and cut into 1/8ths
Yellow onions, quartered
Mushrooms
Cauliflower
Sweet potatoes, sliced and unpeeled
Fresh Broccoli, cut in long stalks (add this when you add chicken)
Roast garlic (slice off tops of garlic head, add some olive oil, then seal into a pocket of aluminum foil)—you can either add the garlic to the same pan as the veggies or on the rack (wherever there is room). When the garlic is done, just squeeze the cloves onto the chicken. So good!

I happen to think the tomatoes are very important to this dish because it adds moistness. But you can use other tomatoes, like grape or cherry tomatoes.

I have had occasion where I just added WAY too many veggies (because I love them all), so I had to cook the chicken on a separate pan. The results were just not the same. Something about the veggies cooking in the chicken juices just adds that extra flavor that makes this dish perfect! So keep that in mind, and don’t get too carried away. (In the picture, I used the basic recipe, along with red onions, zucchini, red and yellow peppers, and some red and yellow cherry tomatoes).