Roast Chicken With Potatoes & Garlic
- 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.
- 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.
- 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.
- Squeeze the garlic from the peels and eat it with the chicken, if you like.