Roasted Chicken and Vegetables

• 1 pound red skinned potatoes small, unpeeled, each cut in half
• 2 large carrots cut in 3 inch pieces
• 1 jumbo onions cut into 8 wedges
• 12 each garlic cloves unpeeled
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3/4 teaspoon rosemary leaves dried
• 1/2 teaspoon black pepper coarsely ground
• 8 medium chicken breasts with or without skin, or chicken thighs whichever you like
• 1 medium sweet red bell peppers cut into 6 wedges
• 1 medium green bell peppers cut in 6 wedges

1. Preheat oven to 425 degrees F.
2. In 15- 1/2 by 10- 1/2 inch roasting pan or 15 by 10 inch glass baking dish, toss potatoes, carrots, onion and garlic with olive oil, 1/2 teaspoon salt, 1/2 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper.
3. Cover roasting pan; roast vegetables 20 minutes.
4. Remove pan from oven; uncover, add chicken and pepper wedges; toss with 1/2 teaspoon salt, 1/4 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper.
5. Roast uncovered 25 minutes; stir vegetables and chicken to brown evenly.
6. Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.
7. Add 1/2 cup hot water, stirring to loosen brown from bottom of casserole.
8. Spoon sauce over chicken and vegetables to serve.
9. If you like, cut through skin of each garlic clove and spread the soft sweet tasting garlic over chicken and vegetables.

red skinned potatoes, carrots, jumbo onions, garlic, olive oil, salt, rosemary, black pepper, chicken breasts, sweet red bell peppers, green bell peppers

Taken from recipeland.com/recipe/v/roasted-chicken-vegetables-38141 (may not work)