5 large carrots, sliced into sticks

1 large onion, halved and sliced

2 cloves garlic, crushed

1 head cauliflower, cut into large chunks

1/2 pound bacon, cut into pieces

2 tablespoons olive oil

2 teaspoons salt, divided

1 teaspoon pepper, divided 

1 tablespoon Italian seasoning, divided

5 whole free range organic chicken legs

Preparation

Preheat oven to 400 degrees.

Slice the carrots into evenly sized sticks. Halve and slice the onion. Using a garlic press, crush the garlic cloves. Cut the cauliflower into large chunks. Combine all vegetables into a large roasting pan. Mix in chopped bacon. Pour 2 tablespoons of olive oil over the mixture and top with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 tablespoon Italian seasoning. Mix well.

Lay the chicken legs on top of the vegetables. Sprinkle the chicken with remaining 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 tablespoon Italian seasoning. Cover and roast for 50-60 minutes, until the chicken is cooked through and the vegetables are tender.