1 lg. whole head garlic
1 (3 1/2 lb.) broiled-fryer chicken, cut up
4 med. red potatoes
3 sm. zucchini (about 8 oz. each)
2 med. yellow peppers
1 med. red pepper
6 jumbo mushrooms
2 tbsp. olive oil
1 tbsp. chopped fresh rosemary or 1 1/2 tsp. crushed
2 tsp. salt
1/2 tsp. black pepper

Prepare oven to 425 degrees. Remove any loose papery skin from garlic. Separate garlic head into cloves.

In large roasting pan, place garlic cloves and chicken pieces, skin-side up. Bake, uncovered, 15 minutes. Cut each unpeeled potato in half. Slice yellow and red peppers lengthwise into thirds. Slice zucchini crosswise in half; cut mushrooms in half.

In bowl, toss potatoes, zucchini, peppers and mushrooms with oil, rosemary, salt and pepper. After chicken has baked 15 minutes, arrange vegetables around chicken. Bake 40 minutes. Baste with drippings until vegetables are tender and juice seems clear when chicken is pierced.

To serve: Skim fat from drippings; discard. Into juice remaining, stir 1/2 cup water over medium heat; heat to boiling. Loosen any brown bits. Pour over dish. Let each person cut through garlic and spread over chicken and vegetables.