1 (3lb.) chicken, skinned, cut into 8 pieces (I just used boneless/skinless breasts)
1 pound small red potatoes, scrubbed and quartered lengthwise
20 whole garlic cloves
2 carrots, sliced (I just used a handful of pkg'd baby carrots)
2 springs fresh rosemary
1 tsp. salt
1/4 tsp. pepper
4 tsp. olive oil
Preheat the oven to 425*. Spray a large roasting pan with olive oil cooking spray. Combine the chicken potatoes, garlic, carrots, rosemary, salt and pepper in pan. Add the oil and toss to coat.
Bake, stirring occasionally, until the veggies are tender and the chicken is cooked through, about 50 minutes.
