- Chop onions, red potatoes, parsnips, and carrots into chunks. Place in a roasting pan. Add some cherry or grape tomatoes if you like.
- Rise and pat-dry cut-up chicken pieces. Place these on top of the veggies.
- Drizzle 2 T. of olive oil across the contents of the entire pan.
- Sprinkle with fresh or dried rosemary and a few grinds of pepper.
Tip: You may want to roast this for less time than you usually would. Then, you can pop it back in the oven right before Shabbat, turn off the oven light, and you'll have freshly roasted chicken for your evening meal.