4 chicken thighs (skin on, bone in)
3 carrots, peeled and cut into 1 inch chunks
3 red potatoes cut into wedges
3 red onions, peeled and cut into wedges
salt and pepper to taste
Italian seasoning to taste
Olive oil cooking spray
Spray a large baking sheet with sides with the cooking oil spray. Arrange chicken and vegetables in a single layer on the sheet and spray with the cooking oil spray. Sprinkle with salt, pepper and Italian seasoning. Place into a preheated 425 deg oven to cook for about 20 to 25 minutes. Turn all ingredients about half way through.
I have sort of picked these vegetables at random since they are the principal ingredients in a stew. Use others that you like. Turnips roast well as do beets. Celery doesn’t do well. I have never tried parsnips but I think they would work. This amount will serve 2 nicely. If you increase the amounts do not crowd the pan but use two pans and rotate them in the over while they roast.