- 2 pieces of chicken per person (we prefer drumsticks and thighs, but you can use whatever you like best -- or the whole bird, of course)
- 1.5 cups of carrots cut into even sticks or chunks (not too thin)
- 1.5 cups of Romanesco cauliflower
- 2 cups of mixed baby potatoes
- 4 to 5 sprigs of fresh thyme, rosemary or sage (or a combination of these three, even)
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper, and place chicken and vegetables together on the sheet.
Season well with salt and pepper, drizzle very light with olive oil, and toss together with herbs.
Place in oven for 25 minutes, then remove pan, and give the vegetables only a quick turn so that they roast evenly all around.
Bake for another 15 minutes or until meat is cooked through (about 170 degrees internal temp is recommended).
At the very end, using a soup spoon, tilt the pan so that juices collect onto spoon and use this to baste the chicken. This adds delicious moisture and flavor back to the meat, and keeps the skin from looking or tasting dried up.
Serve immediately with a wedge of lemon, and a glass of your favorite wine for the grown ups. Winter, spring or fall, young or old, this dish never fails, and it's just as easy to prepare for a large crowd as for a small family.