Roasted chicken with mixed vegetables

Ingredients

1.5 lbs. chicken thighs

Salt and pepper to taste

1/4 cup olive oil

4 large carrots, cleaned and sliced

2 shallots or 4-5 garlic cloves sliced

1 pint brussels sprouts, halved

In a large skillet, season the chicken with salt and pepper and olive oil. Sear in hot pan to brown outside and place in the oven (pan should be large enough to hold all of the chicken and all of the vegetables). Bake at 375 degrees.

When chicken is in the oven for 15 minutes, add the remaining ingredients. Roast for approximately 45 minutes.