Roast Chicken With Potatoes & Garlic

• 1 (3 1/2 lb) chicken, cut into 8 pieces
• 1 lb small red potato, each cut into quarters
• 1 small red pepper, cut into 1-inch pieces
• 1 small yellow pepper, cut into 1-inch pieces
• 1 whole head of garlic, cloves separated and unpeeled
• 3 tablespoons olive oil
• 1 12 teaspoons salt (to taste)
• 1 teaspoon fresh ground black pepper (to taste)
• 1 tablespoon dried rosemary, crushed

1. Preheat oven to 450 degrees Fahrenheit.
2. In a 17"x11 1/2" roasting pan, toss the chicken pieces, potatoes, peppers, and garlic cloves with the olive oil, salt, pepper, and rosemary.
3. Be sure chicken is skin-side up.
4. Roast chicken and vegetables 35 to 40 minutes, until juices run clear when thickest parts of chicken pieces are pierced with a tip of knife, and potatoes are tender.
5. Remove chicken and vegetables to platter; cover and keep warm.
6. If you like, skim fat from drippings in pan, then add 1/4 cup hot water, stirring to loosen brown bits.
7. Spoon drippings over chicken and vegetables.
8. Squeeze the garlic from the peels and eat it with the chicken, if you like.

chicken, red potato, red pepper, yellow pepper, head of garlic, olive oil, salt, fresh ground black pepper, rosemary

Taken from www.food.com/recipe/roast-chicken-with-potatoes-garlic-164473 (may not work)