Roasted Chicken and Veggies

My favorite thing to do with potatoes and carrots are to roast them, and that has been well documented on this blog. But, last summer- I did a whole meal roasted. It's a favorite summer meal of mine- and I will repeat it often this season. One of the foods I get the most excited about this season is corn on the cob. I LOVE corn on the cob. I could eat it everyday. I always wrapped mine up in foil with butter and salt and cooked it in the oven- it's great, but it takes about 40 minutes. My mother-in-law showed me how she does hers...in about 6 minutes. She puts her ears in a gallon baggie and closes it, then cooks it in the microwave. After the bag pops and the corn is hot- it's ready. It is so crisp!!! I am so excited now to have a quick way to do corn.

Roasted Chicken and Veggies
chicken tenders or chicken breast cut into large chunks (I just marinated the chicken in a little olive oil and a dry herb blend)
corn on the cob, shucked and cleaned
carrots, peeled and sliced thick
potatoes (preferable gold or new, but I used russet because that's all I had), chopped
*Use whatever veggies you like- these are our favs

The veggies are clean and chopped, the oven is preheated to 375
You will need 2 baking sheetsOn one baking sheet, toss the carrots with olive oil, salt and pepper
Place the chicken on the other end of the baking sheetPotatoes on the other baking sheet- also tossed with olive oil, salt and pepper

Put a pat of butter and sprinkle salt on the corn, wrap up nice and tight in foil
Place them in oven, no need for a baking sheet

The potatoes and corn go in first- they will each take about 40 minutes. Then after 20 minutes, put in the carrots and chicken. They only take about 20 minutes. And- you're done!!!!