Baked chicken and roasted vegetables

Ingredients

• 2½ lb chicken thighs
• 2 sweet potatoes
• 1 lb carrots
• 2 heads broccoli
• Olive oil, garlic and Italian seasoning

How to make it

1. Heat oven to 425°F.
2. Cut vegetables into even pieces and toss with olive oil.
3. Season chicken and vegetables.
4. Roast until chicken is cooked and vegetables are browned.
5. Reserve extra chicken and vegetables for lunch.