Roasted Chicken and Vegetables
| Yield: | 4 Servings |
| Categories: | Chicken, Casseroles |
| 1 | lb | Small red potatoes, unpeeled and each cut, in half |
| 2 | lg | Carrots, cut in 3 inch pieces |
| 1 | Jumbo onion, cut into 8 wedges | |
| 12 | Garlic cloves, unpeeled | |
| 2 | tb | Olive oil |
| 1 | ts | Salt |
| 3/4 | ts | Dried rosemary leaves |
| 1/2 | ts | Coarsely ground pepper |
| 8 | md | Chicken thighs without skin, (about 2 pounds) |
| 1 | md | Red pepper, cut into 6 wedges |
| 1 | md | Green pepper, but in 6 wedges |
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