Roasted Chicken and Root Vegetables

This recipe, again courtesy of Mom's weeknight dinners, has a million variations, all good. Be creative... you can sub the onion, carrot and potato--try: sweet potato, turnip, beets (lighter variants look better), leeks, parsnip, whatever's in season and whatever you like. The trick is to cut the veg into uniform chunks--so they'll all cook up evenly.

The trick is: make sure the oven is HOT--preheat to 450 degrees and use the entire amount of olive oil... I know it sounds like a lot--but it will coat the veg and make it carmelize rather than steam...when you divide the amount of olive oil per serving its not bad. And remember--olive oil is GOOD for you!

Roasted Chicken and Root Vegetables

1 to 1 1/2 pounds chicken (I prefer thighs and half-breasts with bone and skin on--but use whatever u like)
1 lb potatoes--new or russet--cut into approx 2" pieces
2-3 large carrots, cut into thirds (or use an 8 oz package of pre-peeled baby carrots)
1 large or 2 med onions, peeled and cut in 2" chunks or thick wedges
1-2 bell peppers, cut in 2" chunks(optional)
1 6-8 oz can diced peeled tomatoes in juice
2/3 cup olive oil
3-4 cloves garlic, peeled and smashed
1 tablespoon dried oregano or marjoram
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper

Use Pam or a thin layer of olive oil to coat a large earthenware casserole or baking dish. Layer the onion, chicken and vegs (except tomatoes) pour on the olive oil to coat, then add spices, tomatoes w their juice, and toss to coat.

Place in your HOT oven and roast for 30 minutes, then carefully toss. Leave in for aprox 45-60 mins more, or until tops of veggies are starting to get very brown and it looks shiny and carmelized.

Serve with some creme fraiche or sour cream on the side.

I'll be linking to URS(Ultimate Recipe Swap) at Life at Moms-- see you there!! She's hosting a Root Veggie Recipe swap this week!!