Step 1 of 6

Heat the oven and start the hardy vegetables

Heat the oven to 425°F. Cut the potatoes into 1-inch chunks, the carrots into ½-inch pieces, and the onion into chunky wedges. Toss them on a large sheet pan with 2 tablespoons of the olive oil, half the paprika, the garlic powder, half the Italian seasoning, and a good pinch of salt and pepper. Spread them out in one layer and roast for 20 minutes.

— Give the potatoes and carrots a 20-minute head start — they take far longer than the chicken or the green vegetables.