When I want to put a simple but hearty meal on the table for a family gathering, I like to use one pan dishes like this one. Any combination of veggies can work, but an assortment of root vegetables sprinkled with salt and chopped rosemary from the garden is one of my favorites. I you do not have a large baking pan like this one, do the same thing in 2 smaller Pyrex dishes. This recipe serves 10.
Roast Chicken and Root Vegetables
10 boneless, skinless chicken breasts
salt and freshly ground black pepper
1/2 cup finely chopped fresh rosemary leaves
3 -4 cups small red potatoes
2 red onions cut in large pieces
6 carrots, peeled and cut into 1 inch chunks
3 parsnips, peeled and cut into 1 inch chunks.
1 teaspoon salt
1 teaspoon black pepper
1/3 cup olive oil (add more if needed to coat all vegetables).
Spray a large (commercial size) baking pan with cooking spray. Preheat oven to 425 degrees. Pat the chicken breasts dry with paper towel and line sides of baking pan. Brush with olive oil. Season with salt and pepper
In a large bowl, toss vegetables with olive oil, salt, and pepper. Pour into center of rows of chicken, filling in spaces around the chicken. Sprinkle all with chopped rosemary. Roast for about 45 minutes, or until chicken is done and vegetables are fork tender. If you wish, put the pan under the broiler for 2 or 3 minutes to brown the chicken breasts. Serve in pan or remove to large platter with one or two fresh rosemary sprigs as garnish.