This classic is perfect for picky eaters - everyone gets a choice of white or dark meat. If you remove the skin before eating, you'll save about 7 grams of fat per serving.

Work Time: 15 minutes Total Time: 55 minutes

1. Preheat oven to 450 degrees F. In 17 inch by 11 1/2 inch roasting pan or 15 1/2 inch by 10 1/2 inch jelly-roll pan, toss chicken pieces, potatoes, peppers, garlic cloves, and rosemary with oil, salt, and pepper.

2. Roast chicken and veggies 35 to 40 minutes, until juices run clear when thickest parts of chicken pieces are pierced with tip of knife. Remove chicken to platter; cover and keep warm.

3. 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.

4. After roasting, squeeze garlic from peels, if you like.

Each serving: About 520 calories, 42 g protein, 26 g carbohydrate, 27 g total fat (7 g saturated), 2 g fiber, 156 mg cholesterol, 655 mg sodium.

Mm-format by Petra <phildeb@gmx. Net>