ROASTED VEGETABLES & CHICKEN

1 large whole head garlic 2 tab. olive or salad oil

3½ pound broiler-fryer, cut up 1 tab. chopped rosemary

4 medium red potatoes ¼ tea. salt

3 very small zucchini ¼ tea. black pepper

2 medium yellow peppers 1 large artichoke

1 medium red pepper fresh rosemary for garnish

6 jumbo mushrooms

Place garlic cloves and chicken pieces, skin-side up. Bake uncovered at 425' for 15 min. Meanwhile, cut each unpeeled potato in half. Slice each zucchini crosswise in half. Cut each yellow and red pepper lengthwise into thirds. Cut each mushroom in half. In bowl, toss potatoes, zucchini, peppers, and mushrooms with oil, rosemary, salt, and black pepper. After chicken has baked, arrange vegetables around chicken pieces. Bake 40 min., basting with drippings often. While chicken and vegetables are baking, prepare artichoke: with sharp knife, cut off stem and about 1" straight across top. With kitchen shears, trim thorny tips of leaves. Pull off any loose leaves from around the bottom. Cut artichoke into 4 wedges; cut out fuzzy choke from center of wedges. In 2-quart saucepan over high heat, in 1" boiling water, heat artichoke wedges to boiling. Reduce heat to low; cover and simmer 15 min. or until a leaf can be pulled off easily. Drain. After chicken and vegetable mixture has baked, add artichoke wedges to roasting pan, basting artichoke with pan drippings and bake 5 min. longer or until vegetables are tender and brown and juice runs clear when chicken is pierced with a knife. To serve, arrange vegetables and chicken on large platter. Skim fat from drippings; discard. Into juice remaining in roasting pan, stir 1/2 cup water; over medium heat, heat to boiling. With spoon, stir to loosen any brown bits from bottom of roasting pan. Pour juice over chicken and vegetables on platter. Garnish platter with fresh rosemary. Let each person cut through skin of each garlic clove and spread some soft, sweet-tasting garlic on chicken and vegetables. Makes 6 main-dish servings.