Roasted Vegetables and Chicken

It's delicious. It's tasty. It's a keeper recipe!

Please let me declare this dish's glory to the ends of the blogging spectrum and beyond. This meal was so easy to prepare, required only moderate cooking time, and is very adaptable for the crockpot. You could also take this recipe and make your own version of roasted vegetables and chicken. My husband and I developed this particular recipe together. Which... speaking of that... we also developed a new version of salsa that is so fresh tasting and delicious! I need to post that as soon as possible, too.

But without further ado... 

Preface: You are welcome to add more of any of the ingredients to better feed your family. This recipe follows what I used, but even I could have added more gold potatoes.

Prep time: 15 mins

Cook time: 1 hour

Servings: 8 (or however many pieces of chicken you choose to cook)

Ingredients:

• 3 small-medium gold potatoes
• 1 medium sweet potato
• 2 carrots
• 1 medium onion
• 8 chicken thighs (or another cut of chicken of your choice)
• 1 one-inch sprig of rosemary, plus 8 half-inch rosemary sprigs
• ** coating of organic (brown) sugar for each chicken thigh
• ** liberal amount of Worcestershire sauce for each chicken thigh 
• 1/2 stick butter
• salt and pepper to taste
• olive oil spray

** I do not have exact measurements for these ingredients. See the procedures below.

Procedures:

*I've really broken it down. It looks like a lot of steps, but its super easy! Also, please be aware that if you use a smaller or larger cut of chicken (or a whole chicken), your cooking time may differ.

1. Slice onion into half inch pieces.
2. Cut gold potatoes and sweet potatoes into bite-size chunks.
3. Slice carrots into somewhat thin slivers.
4. Mix onion, gold and sweet potatoes, and carrots in casserole dish (of your choice to fit the amount of food you are cooking).
5. Slice a half stick of butter into four sections and strategically place on top of vegetables in pan.
6. Shake salt and pepper to taste on the vegetables.
7. Lightly spray the vegetables with olive oil. (Not much is needed because of the added butter.)
8. Separate the one-inch sprig of rosemary and disperse it randomly on the vegetables.
9. Place the eight chicken thighs on top of the vegetables in the pan.
10. Moderately spray the chicken thighs with olive oil.
11. Spread a coating of brown sugar on each chicken thigh. The brown sugar should sufficiently cover the top of the thigh, but not be stacked in a pile on top of the thigh.
12. Place a half-inch sprig of rosemary on each chicken thigh
13. Pour a liberal amount of Worcestershire sauce on each chicken thigh. The Worcestershire sauce should saturate the brown sugar.
14. Cover the dish with aluminium foil and bake at 400* for 45 minutes.
15. Uncover the dish after 45 minutes, and continue cooking for 15 more minutes.
16. Enjoy!

I hope you try this dish and enjoy it! If you have any questions or comments, please post them in the comments below.

God bless you and keep you,

~Raquel

P.S. Worcestershire sauces can be found less processed and with fewer chemicals. Here is a picture of the ingredients in my Worcestershire sauce. I am sure even better versions are available!