I really enjoy a roasted chicken and veggies. Last night I bought a small chicken seasoned with salt & pepper, and stuffed it with 2 full heads of garlic. I brushed on a glaze made of melted butter, finely chopped rosemary, and lemon juice. For the veggies I used parsnips, carrots, sweet potatoes, fennel and onions. Then I seasoned them with salt, pepper and olive oil. I let everything roast on a 350 degree oven for an hour and a half or so. The veggies had a nice glaze and seemed even candied. The chicken was super juicy and full of flavor. I cut the chicken up and plated them with the veggies topped with the juices and parsley. If you are a vegetarian or vegan you can enjoy these veggies and even puree them into a soup. This meal is definitely great for cold weather.