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Reply to "Roasting vegetables to go with chicken"
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[quote=Anonymous][quote=Anonymous]If I were you I would cut up the onions and potatoes into about 3/4" dice, put them and the carrots (and halved Brussels sprouts if you like) in a bowl, toss with a couple tablespoons of olive oil plus some salt and pepper, spread out the whole shebang in a single layer on whatever kind of baking sheet or shallow pan you have and roast it at whatever temperature you're using for the chicken. Check on them every 15 minutes or so and give them a stir. [/quote] OP here, I only have one pan and it is holding the chicken. I'm figuring I can cook this in a boat made of tin foil*. If you were going to guess, how many minutes would you cook the things. I can take them out early or cook them longer, but I'd like to at least entertain the possibility that the chicken will finish at the same time as the veggies. * Yes, I know this is a horrible environmental thing. Sorry.[/quote]
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