Roasting

Roasting means putting something in a fairly hot oven (400F - 500F). It is quite easy, but also because your food is hiding in the oven it is the most common place for burning.. What you need to balance is the time and temperature with the size of your food. If the outside of your food is colouring too much before it is cooked through, you need to lower the temperature.
ALWAYS HEAT UP THE OVEN BEFORE STICKING ANYTHING IN IT
Roasting is a great way to cook larger cuts of meat, carrot, parsnip, potato, yams, eggplant, capsicum, mushroom, pumpkin, all sorts of things.
The easiest way is to wash your vegetables, peel if you like, cut them up not too big not too small. What you want is to have the outside of your product golden and crispy while the inside is soft. Coat your food with oil and salt maybe add a little herb or spice and spread evenly ONE LAYER THICK in a large roasting pan. Don't have your product stacked up on each other or your final result will look like mash and won't have a delicious crispy exterior.
Using parchment (baking) paper is nice for whoever has to wash the pan after..

ROAST POTATOES

Potatoes, olive oil, salt pepper toss.
Spread evenly, roast. Turn once 3/4 through cooking. Done.

ROAST CHICKEN WITH ROOT VEGETABLES

Cut all vegetables large. Add broccoli final 8 min if desired. Season chicken liberally with salt pepper and fresh herbs. Roast until done. To check if a chicken is done shake his leg. He should feel loose and relaxed in the joints. You can also stick a skewer (or knife) in the thickest part of the thigh, juices should run clear.