Roast Chicken with Root Vegetables

2 or 3 boneless skinless chicken breasts
4 large potatoes
4 carrots
2 onions
2 tablespoons extra virgin olive oil
½ teaspoon salt
½ teaspoon black pepper

Preheat oven to 400°F.  Spray an aluminum sheet pan with non-stick cooking spray. Rinse then chop vegetables into bite-size pieces.  Place vegetables onto one half of the sheet pan.   Drizzle vegetables with extra virgin olive oil and season with salt and pepper.  Evenly distribute oil and spices by tossing vegetables.  Rinse chicken.  Place chicken on the other side of the sheet pan.  Drizzle chicken with extra virgin olive oil.  Salt and pepper both sides of chicken.  Place sheet pan with chicken and vegetables into an oven at 400°F and roast for 20 minutes.  Flip chicken and vegetables and cook an additional 15 minutes.  Remove chicken from the oven when done and allow vegetables to cook for an additional 15 minutes until they are tender and golden brown.

Try adding Italian herbs or fajita seasoning or chili seasoning or ranch dressing mix or for something different switch olive oil with ranch dressing or basil pesto.