Roasted Chicken with Vegetables

Cut the potatoes into large chunks, slice the carrots into rounds, keep the mushrooms whole or halve them if they're big, and cut the corn into small pieces. Toss everything with soy sauce, vegetable oil, salt, and your favorite spices.

Spread the vegetables evenly across your baking dish.

Cut the chicken down the breastbone, open it up butterfly-style, and press it flat. Rub it down with salt, spices, soy sauce, and oil. Let it marinate for about 30 minutes.

Lay the chicken on top of the vegetables.

Roast in a preheated 350°F oven for about an hour and a half, until the chicken is golden and the vegetables are tender.