Chop your onion vertically into ½ inch slices. Remove florets from ½ head of cauliflower. Peel and stem your carrots. Wash and stem your brussel sprouts, then cut them in half.
Place all of the vegetables together in a roasting pan with two smashed garlic cloves. Add 2 tbsp olive oil, about ½ tsp salt, and a few grinds of pepper. Toss to coat. That was easy, right?
Roasting your chicken and vegetables:
Pre-heat your oven to 450 degrees.
Place your chicken on top of your vegetables in the roasting pan and put them in the oven to roast.
After 25 minutes, remove them from the oven, and turn the vegetables. It helps I you use tongs to gently lift the chicken to give the vegetables a good mix.
Return the pan to the oven and roast another 20 minutes. Remove from the oven, cover with aluminum foil, and allow the chicken to rest for about 15 minutes.