Roast Chicken With Potatoes and Veggies

Super easy and super yummy!
Use whatever root-like vegetables you have on hand...I prefer carrots, cauliflower or fennel. 

Roast Chicken with Potatoes and Veggies:

1 whole chicken or 2-4 chicken breasts
small potatoes, any color, cut in half or into 1/4 pieces
chicken stock or water
kosher salt/pepper
olive oil
garlic or onions
carrots
fennel
cauliflower
  
400 degree oven

Coat chicken with olive oil and salt and pepper liberally.  Place into large roasting pan.  Add 3-4 large cloves of garlic to pan, smashed lightly, or a small onion, cut into pieces.  Add a small amount of chicken stock to pan to add some moisture.  If you don't have any chicken stock, you can add some water.  Throw in the potatoes around the chicken.  I like to use large carrots and I don't cut them up.  Just throw them into the pan with the potatoes.  If using cauliflower or fennel, cut into smaller pieces and place in pan as well.  Liberally oil and salt/pepper potatoes and veggies.  

Cook for 45 minutes - 1 hour...until chicken registers 165 degrees. 
Chicken breasts will take less time to cook than a whole chicken. 

I don't do anything to the pan once it goes into the oven.  If you want, you can turn all of the veggies and potatoes after 30 minutes, but that takes up time that I could be using for something else!  This is why this is a super simple recipe.  Pop it into the oven and come back once it's done.   

Sorry there's no after picture...we got hungry and ate it before I could snap a picture!