Kitchen Sink Chicken Roast

4-5 pounds of chicken (I bought a whole chicken and had them cut it into 9 pieces [2 breast, 2 thighs, 2 wings, 2 drumsticks and the back])
1 carrot, cut into sticks
1 large onion, thinly sliced
4 large beets (the actual root, not from a can), sliced
1 pound mini sunrise medley potatoes
½ cup of chicken stock
2 tablespoons white truffle oil
¼ cup of olive oil
6 teaspoons of Italian seasonings
Salt and fresh ground pepper to taste



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