Chicken & Roasted Veggies

350° · 45 min

2 stalks celery (cleaned, destringed, halved)

1 bunch carrots (peeled, cut in 1/3)

1 large onion (sliced)

1 red pepper & 1 yellow pepper (sliced)

5 whole cloves garlic

6 large red potatoes (washed & quartered)

Mushrooms (wash, dried, halved)

Cut up chicken pieces on bone

1 chicken gravy

1. Place cleaned & chopped veggies in large bowl, lightly coat w/

olive oil & Montreal Steak Seasoning.

2. Spray large roasting pan w/ cooking spray, line w/ veggies.

(over)

3. Coat & season chicken same as veggies, lay on top. Put 1 small

pat of butter on each piece of chicken.

4. Cover w/ foil, roast 45 minutes at 350.

5. Remove foil, ladle or drain juices (save for gravy).

6. Turn oven on broil to brown.

7. Serve w/ biscuits.