Inspired by David Chang and Priya Krishna
1 – 3 lbs precut chicken parts or a whole chicken cut up
Carrots cut on the diagonal, 1/2″ slices (optional)
Potatoes, nugget or yukon gold, cut in approx 1″ pieces
Asparagus or green beans (optional)
A rub you like (optional)
Fennel seeds, lightly crushed
Salt & pepper
Preheat the oven to 450°F. Cover a sheet pan with parchment paper or a silicone mat of some kind.
If roasting carrots, toss with olive oil, salt, pepper and fennel seeds. Place on the sheet pan. If roasting potatoes, green beans or asparagus, toss with olive oil, salt and pepper and place beside carrots.
Place a rack on top. Put the chicken pieces on the rack. Sprinkle with salt and pepper or a rub, if using. Place the pan in the oven. Check the beans or asparagus after about 10 minutes. If not done, cook a few more minutes. Remove.
Put the pan with the chicken and carrots back in the oven for another 15 or 20 minutes. If you have a digital thermometer, check to see if it is cooked to 165°F.