Roasted Chicken and Vegetables

This is a recipe from a devotional/cooking blog that I frequent called She Cooks, by LeAnn Rice.  Lately, she has posted many healthy (and delicious) recipes.  She has graciously allowed me to post her recipes on our site so if you enjoy her recipes, please feel free to head over to her site and let her know!

Ingredients:

Boneless skinless chicken (breasts, preferably)
Assorted Vegetables (I used lots of root veggies - turnips, parsnips, sweet potatoes and also brussels sprouts and onions)
Olive Oil
Garlic (you can either mince it or just place the whole bulbs in the dish)
Sea salt and black pepper

1. Preheat oven to 400 degrees. Spray a 13×9 inch baking dish with non-stick cooking spray.  I had SO many veggies that I used a larger dish so size will depend on how much you cook.
2. Wash and trim veggies and cut into large, uniform chunks.  Add chicken and veggies to baking dish. Drizzle with olive oil. Add as much garlic as you like (I did 3 or 4 cloves) and sprinkle with salt and pepper. Toss all together.
3. Bake for 45 minutes, stirring once after 20 minutes, or until veggies are tender and chicken is cooked through.  I had to bake for about an hour and 15 due to the number of veggies I added.  If you cook longer, stir more frequent to prevent veggies from getting too brown.