In article >,
"john westmore_______" > wrote:

> I want to do a simple chicken thing for a few people.
>
> I thought i would buy chicken legs or thighs, put them in a roasting tray,
> and then put some chopped vegetables in a casserole dish (with lid either on
> or off, i dont know which is best); in the same oven if possible.
>
> Could anyone please advise a novice which *oven setting* might allow me to
> roast the chicken pieces and the vegetables at the same time.

That's pretty much what I do. Try 45 minutes at 350F/180C for the
chicken -- put the vegetables in about 15 minutes earlier. Toss in a
little olive oil and add some black pepper and coarse salt. Roast the
vegetables with the lid off, and turn them over about halfway through.

Serve with a green vegetable or salad on the side, and you've got a
great meal.

Miche

--
Electricians do it in three phases