After a weekend full of birthday celebrations, revolutionary celebrations, just-because celebrations, Thomas Jefferson was a great architect celebrations, all kinds of celebrations…I have not gotten around to cooking all the things that are on my on-deck list of things to cook. So I’m posting a recipe I made a few weeks ago.

It’s a roasted chicken I made with the help of a few various and sundry vegetables. I used drumsticks, which was cheap & delicious, but it should work for any combination of chicken parts. For me it was mostly a way to use up the extra vegetables I had lying around before they went bad (pretty much any veggies will do), and with some good olive oil and a few herbs & spices I think it turned out quite well.

Roasted Chicken & Vegetables

You will need:

Between half and a whole chicken, quartered, or drumsticks
Generous bunch of parsley & cilantro, chopped roughly
3 garlic cloves, sliced
1 large onion, sliced
3-4 potatoes, sliced
At least 1-2 other vegetables: I used yellow squash, but I suppose you could use carrots, celery, any other root vegetables in any combination.
Olive oil
Rosemary, thyme, and oregano
Salt, pepper, cumin

The process is fairly simple: toss all the ingredients together (be sure to use a generous amount of olive oil, at least 1/4 cup to coat all the ingredients well and mix everything up, including herbs and spices) in a heavy baking pan or dish and bake at 375 degrees F until the meat is cooked through. Cooking time will vary depending on what type of meat you’re cooking; for me it took about 40 minutes, but use a thermometer to be sure.

It helps to open the oven and stir things up a bit about halfway through to make sure everything is sufficiently coated in olive oil, which will help make the meat more flavorful. Great eaten straight out of the dish with fresh bread or served on plates with a side salad.