Preheat oven to 425. In 192 cm by 128 cm roasting pan or 38 cm by 25 cm glass baking dish, toss potatoes, carrots, onion and garlic with olive oil, half teaspoon salt, half teaspoon dried rosemary, crushed, and quarter teaspoon black pepper. Cover roasting pan; roast vegetables 20 minutes. Remove pan from oven; uncover Add chicken and pepper wedges; toss with half teaspoon salt, quarter teaspoon dried rosemary, crushed, and quarter teaspoon black pepper. Roast uncovered 25 minutes; stir vegetables and chicken to brown evenly. Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife. Add half cup hot water, stirring to loosen brown from bottom of casserole. Spoon sauce over chicken and vegetables to serve. If you like, cut through skin of each garlic clove and spread the soft sweet tasting garlic over chicken and vegetables. Makes 4 main dish servings.