Quick Roast Chicken With Fresh Veggies

• 1 (4 lb) whole chickens, jointed into eight pieces
• 2 red onions, cut into 6-8 wedges
• 8 garlic cloves
• 3 carrots, peeled and cut into 1in chunks
• 1 leek, cut into 1in chunks
• 12 new potatoes, scrubbed
• 13 cup olive oil
• 12 teaspoon freshly ground salt
• 12 teaspoon fresh ground pepper

1. Preheat the oven to 450F.
2. Put the chicken pieces, red onions, garlic, carrots, leeks and potatoes into a large bowl and pour over the olive oil.
3. Season with sea salt and pepper, and toss together with your hands, adding more olive oil if it looks a bit dry.
4. Spread out in a single layer on a baking/ roasting tray and pop into the hot oven for 30-40 minutes, or until the chicken is cooked and the skin is crisp.

whole chickens, red onions, garlic, carrots, potatoes, olive oil, freshly ground salt, ground pepper

Taken from www.food.com/recipe/quick-roast-chicken-with-fresh-veggies-231334 (may not work)