Baking Vegetables for Chicken Noodle Soup

"Continuing on the other side, I'm going to start spicing again this side. Now, although I've chosen to use a mix that's already got everything in it; paprika, a little basil, onion powder, garlic powder, you can probably always use those individually, rather than everything mixed in together. There again, as I said, it's personal preference as you go. All right, now I'm going to turn them back over again, those that need to have bone side up. I like the skin side down, perhaps that's the best way to put it. So that's the chicken, spiced and ready to go. Turn those over, and in those extra spaces in there I'm just going to add bits of vegetables to go in there, and that's going to mix up with the flavor of the chicken. Really good, so here we go. I've already got about three or four carrots cut up. Just sporadically place them on your tray. Again, relatively the same size. You can use as many potatoes as you think you're going to like, in uniform sizes. That might be a bit thick. Just slice them up. These are Yukon's. You don't have to peel them either, just wash them, and have them ready to go. You can leave, they have such a light, thin skin, you can just leave them on. Put them throughout, and when this all cooks together it smells so good, and the flavors meld one onto the other. Stick them in, and we've got those ready to go. Last but not least, we're going to use up some onion again. We're going to cut that up, and just place that on the roasting pan. Now I've got the oven preset to 350. Just kind of fill in the blanks. Cut up those pieces, and that's it. You can take one more little bit of olive oil, hitting up everything once again, and I'd say that tray is ready to pop in the oven. Catch up with me in the next section as we continue on with the final step of the soup, and creating the matzah balls. See you in a minute."