1) Mix together in a seperate small bowl, one Teaspoon each of Cumin, Thyme, Corriander, Sage, Parsley, Salt, Pepper, and Two Tablespoons of Poultry seasoning.
2) Drizzle Two Tablespoons Olive Oil over Chicken Pieces, and sprinkle all seasoning over the Chicken. Rub the Chicken with the spices and Olive Oil and get both sides of the Chicken pieces coated, set aside while you work on the Vegetables.
1) Slice three cloves of fresh Garlic, peal and slice the Onion. Slice the Apple(don't peal it). If Corn is only in full in the store,(some stores sell Corn pre chunked), put your knife in the cobb, and pull the Cobb apart with your hands. Peal the whole Pumpkin and scoop out the seeds, and chop it into bite size chunks. Peal and chunk the Parsnip and chunk the Turnip into bite size pieces.
2) Throw all Vegetables together into a 9 by 13 inch pan, and a couple handfulls of the Carrots(pre sliced, or two Carrots peeled and chunked into bite size pieces), and the Brussle Sprouts, (you dont have to defrost them if there frozen.) Place Corn around the edge of the pan. Season all Vegetables with Olive Oil, sliced Garlic, and Salt and Pepper to taste.
Chicken and Vegetables
1) Place Chicken Pieces on top of the Vegetables, skin side down.
2) Pour over Chicken a cup of Apple Cider, and drizzle two Teaspoons of Honey onto the chicken.
3) After half an hour, flip Chicken to skin side up.
4) Start checking your Chicken after an hour, mine took up to an hour and a half, but each oven is different. You'll know your Chicken is done either with a meat thermometer, or if you poke the thickest part of the Chicken and the juices run clear. My go to is always to just slice my chicken, and if it's fully white, it's cooked. ENJOY!
NOTE-- I could not fit the Honey and Apple Cider into the picture, there wasn't enough space. I used a non-alcoholic cloudy Apple Cider.