Roasted Chicken and Vegetables

I shared a picture of the dinner I made the other night with my Facebook followers and thought I'd share the recipe with everyone since it was so easy and tasty. I'm always looking for easy recipes that don't require a lot of work/ingredients or 17 different pots and pans to prepare. This one is a super easy recipe and for those who've been cooking for most of their lives might even seem so elementary since it's so basic. All I did was take three split chicken breasts, carrots, red potatoes, an onion and garlic and threw them on a Pampered Chef bar pan (jelly roll pan). So easy yet so delicious! A one-dish meal that everyone loved:)

Roasted Chicken and Vegetables
Olive oil
Three split chicken breasts (bone in)
Red potatoes cut roughly (I used about five)
Onion roughly chopped
Whole garlic cloves (as much as you like!)
Carrots peeled and sliced (or you could use baby carrots as is)
About 4 TBSP softened butter
Salt and pepper
Dried thyme

Preheat oven to 425. Drizzle a fair amount of olive oil on bottom of pan. Place chicken in pan, skin-side up. Rub the chicken skins with the softened butter and season with salt, pepper, and thyme. Place prepared veggies in a bowl, drizzle liberally with olive oil, coating evenly. Arrange veggies around chicken, seasoning them with salt, pepper, and thyme.

Bake for 30 minutes, then give the veggies a stir to allow them to cook evenly. Make sure you have enough oil/butter in your pan! This will allow the veggies to caramelize and not be dry. Cook for another 30 min. or until chicken is done.