1 Roasting chicken
2 large onions
2 lb small red potatoes
1 lb baby carrots
1 lb cherry tomatoes
4 stalks celery, chunked
1 lb small mushrooms
20 whole, peeled cloves of garlic
Olive Oil
Oregano
Rosemary, optional
salt and pepper

Slice the onions and celery so all beggies are about the same size. Toss in a large bowl with olive oil to coat. Spread vegetables out in a roasting pan. Season chicken liberally with salt, pepper, oregano, and place on the veggies too. Roast at 425 degrees for one hour. Let rest for 15 minutes before carving and serving.
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Recipe by Chef Kurt Kubesch