Chicken Veggie Roast - Recipe

     Don't you love it when the tomatoes taste like tomatoes and the brocolli is fresh and crisp?  I love the summer with fresh veggies.  I also especially like dumping everything in one dish for an instant meal when it is hot outside.

Chicken Veggie Roast

(Serves 8-10)

4 Chicken Thighs with skin on

6 Chicken Legs

2 Chicken Breasts with skin on

Olive Oil for coating

Salt

Pepper

1 1/2 tsp. Garlic Powder

1 Onion chopped

2 c. Fresh Grape Tomatoes

2 Heads of Broccoli flowerettes separated

8 oz. Baby Portobello Mushrooms sliced

Preheat oven to 400 degrees Fahrenheit.  Place the chicken pieces in the roasting pan and coat with a thin layer of olive oil.  Generously sprinkle the chicken with salt and pepper.  Sprinkle with garlic powder.  Place onion and tomatoes in a bowl and lightly coat with olive oil.  In another bowl place the broccoli and mushrooms, then coat them with olive oil.  Spread the onions and tomatoes over the top of the chicken.  Place uncovered in the oven and roast for 45 minutes.  Now distribute the broccoli and mushrooms over the chicken, and continue to roast for 10 - 15 more minutes until the chicken pieces reach an internal temperature of 170 degrees Fahrenheit.

Equipment Note:  I have an old cobalt blue Le Creuset roaster.  My chicken comes out juicy, and the cast iron keeps it warm.  The enamel lining does not react with the tomatoes either.  It is pretty enough to bring to the table and serve in too.