Herb Roasted Chicken & Roasted Veggies

This meal is so simple to put together and bake. I love meals like these on days when I am busy or just not feeling like being in the kitchen very long. This dish was served with a small salad and some fresh strawberries and kiwi.

Herb Roasted Chicken & Roasted Veggies
Serves: 4
Adapted by: http://thenourishinghome.com/2012/03/herb-roasted-drumsticks-veggies-gf/

Ingredients
2 tablespoons olive oil, divided
1 tablespoon italian herb seasoning
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove of garlic, minced
6 to 8 drumsticks, skin on OR boneless chicken thighs
8 to 10 small potatoes, quartered
4 medium carrots, cut into 1 or 2 inch pieces
2 zucchini, cut into 1 or 2 inch pieces
Half a yellow onion, peeled and quartered
4 large cloves of garlic, peeled and halved

Directions
-Preheat oven to 425 degrees.
-In a large bowl, combine 1 tablespoon of olive oil with italian seasoning, salt, pepper and minced garlic.
-Place chicken and onion wedges on a foil-lined baking sheet and lightly brush herb-oil mixture on all of the chicken and onions.
-Add 1 tablespoon olive oil to the bowl and add the veggies and garlic halves. Toss well to coat.
-Arrange veggies on baking sheet with the chicken and onion pieces.
-Roast in the oven for 45 minutes, or until chicken is cooked through and veggies are tender.
-Serve hot

Enjoy! :)