Here is a simple meal: Cut up two scraped carrots, two washed Yukon gold potatoes, maybe a couple of tender, peeled beets (in the winter I use turnips and rutabagas). Halve some Brussels sprouts. Peel and cut a sweet onion into eighths. Peel a bunch of garlic. Toss the veggies with some olive oil, salt, pepper, and maybe some fresh thyme and rosemary. Lay the Brussels sprouts in the middle of a baking pan, arranging the rest of the veggies around them. Cut up a chicken. Halve the two breast pieces and lay over the sprouts, putting the legs and thighs in the corners. Brush the chicken with melted butter seasoned with salt, pepper, thyme and rosemary. Bake at 350 for about 45 minutes turning the pan once.
The pictures show the process.
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