Roasted Chicken with Vegetables

3 lb bone-in chicken (thighs, drumsticks, or breasts)
2 TB olive oil
4 cloves garlic, peeled and smashed
4 springs fresh thyme
1 tsp kosher salt
1/4 tsp black pepper
veggies (carrots, potatoes) cut in bite sized pieces

1. Heat oven to 425
2. On a large rimmed baking sheet, toss the chicken and vegetables with olive oil, garlic, thyme, salt and pepper.
3. Roast, tossing the vegetables once, until chicken is cooked through and vegetables are tender, 35- 45 minutes

Real Simple, October 2011, pg 287