1. Preheat oven to 230 degrees celsius.
2. Use approximately 1 tablespoon of oil in a baking tray, and toss in the potatoes, carrots, celery, onion and throw another tablespoon of oil over the top of the vegetables. Season as desired. Roast the vegetables for approximately 20 minutes until the they begin to brown slightly and soften. Remember to toss them once halfway through so the other side gets cooked too.
3. Meanwhile, rub 1 tablespoon of oil onto the chicken breasts, adn season as desired with seasoning or salt and pepper. Put the chicken breasts in the oven on top of the vegetables and roast until the breasts are golden brown and cooked completely through.
4. Remove chicken breasts and vegetables, and allow them to rest for several minutes. Cut the meat off the chicken breasts and serve with roasted vegetables.

Roast Vegetables and Chicken

Prep Time: 15 mins

Cook Time: 1 hour

Serves 4

8 small potatoes, quartered

2 carrots, sliced

2 stalks celery, peeled and sliced

1 red onion, sliced

800g chicken breast, bone in, skin on

desired seasoning (mixed herbs, chicken seasoning etc)

oil

salt and pepper