Roast Chicken With Potatoes & Garlic

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 1/2 teaspoons salt (to taste)
• 1 teaspoon fresh ground black pepper (to taste)
• 1 tablespoon dried rosemary, crushed

Recipe

• 1 preheat oven to 450 degrees fahrenheit. 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. be sure chicken is skin-side up.
• 2 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. remove chicken and vegetables to platter; cover and keep warm.
• 3 if you like, skim fat from drippings in pan, then add 1/4 cup hot water, stirring to loosen brown bits. spoon drippings over chicken and vegetables.
• 4 squeeze the garlic from the peels and eat it with the chicken, if you like.