Roasted Chicken and Vegetables

1 pound small red potatoes, unpeeled and each cut -- in

half 2 large carrots, cut in 3 inch pieces

1 jumbo onion, cut into 8 wedges

12 garlic cloves, unpeeled

2 tablespoons olive oil

1 teaspoon salt

3/4 teaspoon dried rosemary leaves

1/2 teaspoon coarsely ground pepper

8 medium chicken thighs without skin -- (about 2 pounds)

1 medium red pepper, cut into 6 wedges

1 medium green pepper, but in 6 wedges

Preheat oven to 425. In 15- 1/2" by 10- 1/2" roasting pan or 15" by 10" 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. Cover roasting pan; roast vegetables 20 minutes. 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. 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. Add 1/2 cup hot water, stirring to loosen brown 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 sweet tasting garlic over chicken and vegetables. Makes 4 main dish servings.