Ingredients

l pound small red potatoes, unpeeled and each cut in half

2 large carrots, cut into 2 inch pieces

l jumbo onion (l pound), cut into 8 wedges

12 garlic cloves, unpeeled

2 tablespoons olive oil

l teaspoon salt

3/4 teaspoon dried rosemary leaves

1/2 teaspoon coarsely ground black pepper

8 chicken thighs, skin removed (or boneless, skinless chicken breasts)

l medium red pepper, cut into 6 wedges

l medium green pepper, cut into 6 wedges

Preheat oven to 425 degrees. In 15-1/2 by 10-1/2 roasting pan or 15 by 10 glass baking dish, toss potatoes, carrots, onions and garlic oil, 1/2 teaspoon salt, 1/2 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper. Cover pan and roast vegetables for 20 minutes.

Remove pan from oven and uncover. Add chicken and pepper wedges; toss with 1/2 teaspoon salt, 1/4 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper. Roast, uncovered, 25 minutes; stir vegetables and chicken to brown evenly.

Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife. Ad 1/2 cup hot water, stirring to loosen brown bits from bottom of casserole. Spoon sauce over chicken and vegetables to serve. If you like, cut through skin of each garlic clove and spread the soft garlic over chicken and vegetables. Maked 4 main dish servings.

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