Roasted Chicken with Root Vegetables

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.