8 pieces of chicken
2 T. olive oil
salt and pepper to taste
Root Vegetables of your choice I used:
2 Rutabaga, peeled and cut into 1" cubes
4 carrots, peeled and cut into 2" pieces
1 red onion, cut into eighths.
Heat oil in large saute pan. Season chicken pieces with salt and pepper and brown on all sides in hot oil. Remove chicken into a roasting pan. Put prepared vegetables into the same saute pan used for the chicken and cook, tossing them in the oil for about 5 minutes. Add vegetables to roasting pan with chicken pieces. Bake at 350* , uncovered for about an hour or until chicken juices run clear when pierced with a fork and vegetables are tender.