Baked Veggies w/Bacon

1 lb of any of the following or a mix; Green beans, brussel sprouts, potatoes, sweet potatoes, cauliflower, broccoli etc. Any vegetable that can hold up to being baked.
6-8 slices of bacon
olive oil
Salt and pepper

Trim  and chop your vegetables if needed into roughly 1 inch pieces and arrange in a single layer on a rimmed sheet pan. Cut the bacon slices into 4 pieces and arrange them over the top of the green beans. Drizzle with oil and season with the salt and pepper.

Bake at 425 turning halfway through until the veggies are well browned and the bacon has fully cooked and reached desired crispy-ness.

Broccoli and cauliflower: Bake around 45 minutes
Green beans and brussel sprouts: Bake 45 minutes to an hour
Sweet potatoes:  Bake about 30-40 minutes
Regular potatoes: Bake 45 min to and hour depending on the size of the pieces

Crack Chicken and Potatoes

4-8 chicken thighs bone in, SKIN ON (v. important)
5 or so chunked up waxy potatoes like yukon gold or red
Olive Oil
Seasoning salt
Favorite seasoning blend

Put all the ingredients into a large bowl. Drizzle a good amount of olive oil over everything. Add your seasoning and be generous. Mix it all until the chicken and potatoes are well seasoned. If it ends up bland this is the step where it went wrong.

Dump the whole lot onto a rimmed cookie sheet. Flip the chicken to be skin side down and work it into a single layer.

Bake at 425 for an hour. Turn the chicken and the potatoes over after 30 minutes. When the chicken skin is crispy and the potatoes are well browned and crunchy on the outside you are done.

If you over crowded your pan then increase the baking time until the chicken and potatoes are crispy chewy.