This dish can be prepared in 10-15 minutes, and cooked and ready to serve in less than an hour. You can easily substitute your family's favorite vegetables to your heart's desire.
- 1 chicken cut into 8 pieces or 8 pieces of your favorite parts: thighs, drumsticks or breasts with rib bones (boneless will work but becomes a bit dry). 2-3 tablespoons olive oil
- 1 tablespoon Vignon Flavor Balancing Seasoning
- 2 large cloves of garlic, peeled and minced
- Medium onion cut into large dice (eighths)
- 1 large baking potato cut into large dice (optional: turnips or other seasonal root vegetable)
- 2 medium tomatoes cut into large dice (eighths)
- 24 Brussels Sprouts, washed and trimmed
- Optional vegetables: carrots, parsnips, zucchini
- 8 ounces medium white or Cremini mushrooms
- Optional: 2 teaspoons herb of choice: rosemary, dill or tarragon
Pre-heat oven to 475 degrees. Clean and dry chicken. Place all of the ingredients in a large mixing bowl and toss together. Put everything into a large skillet, pan or low-sided casserole with the chicken, skin facing up, on top. Roast in the oven for 35 minutes (To check, prick the bird in the thickest part of the thigh; if the juices run clear, it's done).