Sometimes all you need on a cold winter day is a simple, yet hearty dish like roast chicken with root vegetables. What I love about cooking one dish meals is how easy and fast they are to prepare (and clean up).
Simple Roast Chicken and Winter Vegetables
2 small sweet potatoes
2 medium potatoes
3 carrots
1 medium onion
(or choose any assortment of your favorite winter vegetables)
1 tsp rosemary, dried
Salt and pepper, to taste
4 bone-in, skin-on chicken breasts
2 tbsp olive oil
1 clove of garlic, minced
1 tsp lemon zest
1 tsp rosemary
1/4 tsp each salt and black pepper
Preparation
Peel and dice the vegetables and cut the onion into wedges. Layer in a lightly greased baking dish and season with the rosemary, salt and pepper.
Mix together the olive oil, garlic, lemon zest, rosemary, salt and pepper.
Arrange the chicken breasts, skin-side up, on top of vegetable layer and drizzle with the olive oil mixture. Cover with foil and roast in a preheated oven at 375 degrees F for 45 minutes. Remove the foil and roast for another 25 to 30 minutes until the chicken is done and the vegetables are fork tender.