Roasted Chicken Thighs and Vegetables

Directions:

Preheat oven to 425 degrees F.

Combine salt, rosemary and black pepper in a small bowl.

In a gallon size sealable plastic bag, toss potatoes, carrots, onion and whole garlic cloves with olive oil and HALF of the seasoning. Pour contents onto a 15-1/2 x 10-1/2 inch roasting pan. Cover with foil and roast vegetables 15 minutes. Remove pan from oven; uncover.

Add chicken and pepper wedges to the vegetables on the roasting pan. Sprinkle remaining seasoning over the chicken. Roast uncovered 25 minutes; stir vegetables and chicken to brown evenly.

Continue to roast 15 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife. Remove chicken and vegetables and cover to keep warm.

Add 1/2 cup hot water to roasting pan, stirring to loosen brown from bottom. Spoon sauce over chicken and vegetables to serve. If desired, cut through the skin of each garlic clove and spread the soft sweet tasting garlic over chicken and vegetables.