Roasted Chicken and Vegetables

The vegetables from @carondeletgarden have been mostly successful this year. The potatoes, while we had visions of large spuds, turned out to be fingerling sized at best. Regardless, the onions, peppers, and tomatoes became the perfect addition to my pan for roasted vegetables.

I love to make roasted chicken breasts with vegetables because the entire meal can be prepared and cooked in about an hour. The prep is simple and the same for the ingredients which consist of olive oil, salt, and pepper.

I usually put the chicken and the potatoes on a sheet pan and place them in the oven first followed by the rest of the vegetables fifteen minutes later. It is wonderful to serve a hot meal in the summer that cooks quickly without heating up the house too badly.