What's for Dinner?

Roasted Chicken and Vegetables
1 whole chicken cut up with bones in (I buy the ones already cut up at the store...they are just as cheap as the whole ones and sooo much easier).
1/2 cup chicken broth              1tsp pepper                              5tbsp minced garlic
4tbsp olive oil                          4 med potatoes quartered
2tsp garlic salt                         2 cups baby carrots
2tsp thyme leaves                    3 onions quartered

Preheat oven to 425degrees F
1. In a large bowl mix 1/2 cup chicken broth (I like to use boullion cubes they are cheaper), 4tbsp of olive oil, 2tsp garlic salt, 2tsp thyme leaves and 1tsp pepper.
2. Put veggies in broth mixture, remove wiht slotted spoon to a 15x10x2" pan (stay on one half pan).
3. Put chicken in bowl, coat well and put on other half of the pan - skin side down.
4. Bake 30min then stir veggies and turn chicken...then bake another 30-40min until meat thermo reads 170degreesF for breasts and 180degreesF for thights and legs.

Voila...roasted chicken and veggies - entire dinner in one pan!!! 

Oh yeah, I put pinapple chunks with mine for a fruit and sometimes I make a creamy pan gravy.   Never had this not turn out yummy!