Calvados Chicken, Roasted Fall Veggies

chicken:
3 chicken breasts
pearl or cipollini onions, whole
olive oil

roast the chicken breasts and onions with a little oil in a dutch oven, uncovered

sauce:
1/2 cup chicken stock
1/3 cup apple cider
1/2 cup calvados

reduce to 1/3 of a cup
add 3/4 cup half and half

veggies:
head of garlic
potatoes, cut into pieces
sweet potatoes, whole (they were very small)
beets, cut into pieces
leeks, sliced lengthwise
celeriac, chopped
kale, large chop

oven at 375.  garlic wrapped in foil, all other veggies except kale oiled and placed on a cookie sheet lined with parchment paper.  cook ~45 minutes adding the kale for the last 10 minutes.  Chop up veggies and mash in the roasted garlic.