How to make a nice roast

Preheat oven to 375°.

VEGGIES:

Chop your chosen veggies (onion, garlic, carrot, apples, and potato are really the best, they become sweet like little veggie candies) roughly. Big carrots go to 1/2 inch or 1 cm thick slices, baby carrots just leave whole, or cut into the same size slices, onions cut into 1 inch thick disks then into quarters so you have wedges, and potatoes into hefty home-fry-like wedges. Garlic cloves get peeled and thrown in whole, or smash 'em with your fist on the table if you like. Anything really can be any shape as long as the inside can get cooked, so don't make it too thick. These are my personal recommended shapes.

PREPPING FOR OVEN:

 In earthenware pan/on a pizza stone/in a roasting tray, arrange roughly chopped veg. 

Drizzle with olive oil, coarse sea salt, and coarse black pepper. 

MEAT:

Rub your chosen meat with olive oil. Season with sea salt and pepper, and lay on top of your veggies. I highly reccomend using whole chicken breasts, i usually like to trim them and tenderize them as well. 

I chose to stuff my chicken with the same veggies but very finely chopped and sautéed for a few minutes just to get nice and tender.

COOKING: 

Roast in the oven until

A.) veggies are all golden brown

B.) Or if you have meat, until the meat has reached the desired temperature. For chicken, its 150-165 Fahrenheit or 65-71 Celsius range. This will probably take 20+ minutes. I set a timer for 15 minutes and then check it every 5 minutes after that.

Remove from oven, and plate meat on a bed of roasted veggies. Drizzle with olive oil. Serve.

Have fun cooking, and enjoy tasting your lovely roast veggies with/without chicken!

The apples are so good, they absorb the flavour of the garlic and onion and chicken fat. The chicken itself mingles flavours with the stuffing, and the stuffing breaks down inside amd starts to get all melty. Everything matches so well, it is truly beautiful.