I am planning to make a chicken recipe that entails roasting the meat for 35-40 minutes at 450 degrees. I would also like to put a pan of vegetables in the oven at the same time. Ideally, I was planning on red-skinned potatoes, baby carrots, and blanched pearl onions, tossed with a bit of olive oil and balsamic vinegar. The question is, will the vegetables be okay at such a high temperature? Or will the outsides scorch before the inside is done?
