You hardly need a recipe for this. Gather together a collection of autumn veg – I used parsnip, carrots, corn cobs, kumara, red capsicum, red onion, green zucchini, potato and beetroot. Cut the veg into chunks and wedges. Small vegetables such as baby carrots you can leave whole. Put into a baking dish in ONE LAYER (very important). If there are more than four of you, you will need two large trays. Nestle one or two chicken pieces per person among the veg and toss together with oil, herbs, paprika, salt. Its good to moisten the mix with something, maybe some fresh tomatoes which will cook down, or a splash of wine, maybe some lemon juice. Bake in a hot oven until the chicken is cooked through and the veg are sticky and caremelised. Stir through some finely sliced beetroot leaves at the end. (HINT: to stop the beetroot staining everything red I roasted it separately see Best roasted beetroot here.)