Roast Chicken With Roasted Onions, Peppers, And Tomatoes

• 2 bell peppers (1 red, 1 green), ribs and seeds removed, cut into 1/4-inch slices
• 1 jumbo Spanish onion, cut into 1/4-inch slices
• 1 pint cherry or grape tomatoes
• 2 Tbsp extra-virgin olive oil
• Salt and freshly ground pepper
• 1 chicken (3-3 1/2 lb), giblets removed, rinsed and patted dry
• 1 head garlic

1. 1. Preheat the oven to 450u0b0F, with the racks in the upper and lower thirds. Place the peppers and onions in a baking pan. Add the tomatoes, oil, 1 tsp of salt, and 1/2 tsp of pepper and toss. Season the chicken inside and out with 1 tsp of salt and 1/2 tsp of pepper. Place the chicken in a second baking pan.
2. 2. Cut off the top third of the garlic head. Peel the cloves from that top third and toss them with the vegetables. Sprinkle a pinch of salt over the cut side of the bottom part, wrap it tightly in foil, and place it on the baking pan with the chicken.
3. 3. Place the pan with the chicken on the lower rack and roast for 15 minutes. Then add the pan with the vegetables to the upper rack. Keep roasting until the chicken is golden brown, the skin pulls away from the drumsticks, and the vegetables are browned in spots, another 25 to 30 minutes, switching the pans halfway through.
4. 4. Transfer the chicken to a cutting board and let it stand for 10 minutes. Transfer the vegetables to the chicken pan to soak up the tasty pan juices. Serve half the chicken with half the vegetables.

bell peppers, jumbo spanish onion, cherry, extravirgin olive oil, salt, chicken, garlic

Taken from www.epicurious.com/recipes/member/views/roast-chicken-with-roasted-onions-peppers-and-tomatoes-50181360 (may not work)