Roasted Root Veggies and Chicken

I love the Everyday Paleo lady. She's amazing. Found this one when I was looking for new recipes.
The link to the original recipe is here:
http://everydaypaleo.com/2010/11/10/it-can-be-this-easy/

I made some slight modifications:
1 rutabaga (fresh as opposed to frozen)
1 parsnip (fresh)
1 turnip (fesh)
4 chicken breasts
2 tablespoons coconut oil
Penzey's Tuscan Sunset spice mix (great mix with basil, oregano, garlic, red bell pepper, salt free)

Preheat oven to 450. Original recipe calls to bake at 400 for a total of 65 minutes, but I was cooking this after the 7pm class, so I didn't want to have to wait over an hour for this to be done. Chop all your root vegetables. In a large mixing bowl, toss the root veggies with coconut oil.  Add the veggies to a large glass baking dish and top with the 4 chicken breasts.  Season the chicken with your spices. Cover tightly with the tin foil and bake for 35 minutes. Take off the tinfoil and bake for an additional 10 minutes.

It's really that easy and tastes really really good. This is definitely going in the rotation!