3 pounds of vegetables (i.e. any combination of beets, parsnips, celery root, potatoes, sweet potatoes, fennel, turnips, carrots, leeks, celery, onions, kabocha, zucchini and eggplant)
Wash and peel each item as needed, then cut each into bite-sized chunks. Place the vegetables in a shallow baking pan or casserole. Drizzle all the vegetables generously with good quality olive oil, sprinkle with salt and pepper.
Place the vegetables in a 425° oven alongside the chicken. They will take about 45 minutes, maybe a little more, to cook and brown nicely. Stir once or twice while they are roasting. Test for doneness by piercing vegetables with a fork; when they're soft but crusty on the outside, the vegetables are ready to enjoy.
