I cooked this for a dinner party we had last week. I wanted to make a dish that was both hearty and seasonal. The idea was to roast everything nice and crisp, but the chicken juices made everything a good bit moister than I intended. While the end result wasn't exactly what I had envisioned, it was still very tasty -- made evident by the rate at which it was consumed.
chicken with fall vegetables
4-5 pounds of bone-in chicken pieces (I used drumsticks and thighs)
1 butternut squash
4-6 red potatoes
1 large white onion
2 cans artichoke hearts
10-12 cloves garlic
several sprigs fresh rosemary
fresh ground pepper
1. Preheat oven to 425F. Cut all vegetables into large pieces. Wash chicken.
2. Place all ingredients into a large roasting dish. Coat with olive oil, kosher salt and a healthy dose of fresh ground pepper.
3. Cook for around an hour, or until the internal temperature of the chicken reaches 165F.
I love to serve food like this family style -- on a large platter piled high.