Roasted Vegetables And Chicken

• 1 large whole head garlic
• 1 (3 1/2 lb.) broiler-fryer, cut up
• 4 medium size red potatoes
• 3 small zucchini (about 8 oz. each)
• 2 medium size yellow peppers
• 1 medium size red pepper
• 6 jumbo mushrooms
• 2 Tbsp. olive or salad oil
• 1 Tbsp. chopped fresh rosemary or 1 1/2 tsp. dried rosemary leaves, crushed
• 2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 large artichoke
• fresh rosemary (for garnish)

1. Preheat oven to 425u0b0.
2. Remove any loose papery skin from garlic; separate garlic head into cloves.
3. In a large roasting pan (about 17 x 11 1/2-inch), place garlic cloves and chicken pieces, skin side up.
4. Bake, uncovered, 15 minutes.

head garlic, red potatoes, zucchini, yellow peppers, red pepper, jumbo mushrooms, olive, rosemary, salt, ground black pepper, artichoke, fresh rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275621 (may not work)