Chicken & Vegetable Whatthefuck
Three boneless chicken thighs, quartered into pieces that are a little bigger than bite-sized
Half a bundle of asparagus, cut into 2" segments
Four plum tomatoes, halved
Three smallish potatoes, cut into 1.5" chunks, with skins
Half a large onion, in big segments
One carrot, in small to medium chunks
Two garlic cloves, coarsely chopped (more like 8thed)
Half a pack of mixed fresh mushrooms, precut
Celery, parsley (optional)
Generous amount of olive oil
Bunch of salt and pepper
Some dried rosemary & thyme
Breadcrumbs (Panko or Italian)
A bit of Montreal Steak seasoning
Bacon drippings if available
Preheat oven to 475°. Put all veggies except asparagus, + olive oil, + salt/pepper/rosemary/thyme, into a glass casserole dish and roast uncovered for 25 minutes.
While that's happening, toss asparagus with olive oil and salt. Toss chicken thighs with olive oil and/or bacon drippings, & a bit of Montreal steak seasoning. Coat chicken in breadcrumbs. After 25 minutes, stir veggies, and add chicken pieces and asparagus on top. Cook uncovered another 15 minutes, or until chicken is done and hard veggies are tender enough.
This turned out to be the correct amount for two people, even though it looked like too much. It was surprisingly good, I thought it'd be too bland but it really wasn't. I think the plum tomatoes are key. Other veggies would probably work fine too.