Oven Roasted Chicken with Vegetables

I think this dish might just be the ultimate one - pot wonder!  Crispy, juicy chicken with tender vegetables all in a rich flavorful sauce is a meal that's perfect for any night of the week or for casual entertaining.

The reason I call it ultimate is because this dish is so easy and you can be your own chef.  What I mean is this - change up the chicken pieces to whatever you like, take away any of the veggies I used and mix in your own, like leeks, parsnips, or possibly just all carrots and potatoes.

See what I mean?  I like to serve this dish family style with a green salad, some crusty bread that's always used to scoop up some of the sauce.  No matter how you make it…just make it, then stand back, watch your family & friends enjoy a little something wonderful.

Oven Roasted Chicken

4 chicken thighs - bone in/skin on 

4 chicken legs - bone in/skin on

1 large onion - peeled

3 large carrots- washed

4 small to medium potatoes - washed

3 celery ribs - washed

1/2 cup white wine

4 tablespoons olive oil (1/4 cup)

2 tablespoons kosher salt

1 tablespoon pepper

1/2 teaspoon dried thyme

• Heat oven to 425 degrees.
• Drizzle about 1 tablespoon oil in bottom of a 9x11 baking dish.
• Roughly chop onion, carrots, potatoes and celery.  Place vegetables in bottom of dish. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon pepper.  Drizzle with 2 tablespoons of olive oil.
• Place chicken pieces in dish, slightly arranging vegetables around sides of meat.  
• Sprinkle chicken with salt, pepper and thyme then drizzle on remaining olive oil.  
• Gently pour wine around side of dish.  
• Roast in oven for 45 - 50 minutes until chicken has a golden brown skin.
• Remove from oven and let rest for 10 minutes.  Spoon sauce over chicken pieces and serve.