Preheat oven to 450 degrees.

Peel and quarter potatoes. Peel and chop carrots into 1-in pieces. Slice pepper and onion. Toss everything into a large roasting dish.

Mince garlic and toss into a medium-sized bowl with olive oil, pepper, Italian seasoning and chicken broth; whisk together. Pour over vegetables.

Cover with foil, then bake for 45 minutes.

Cut chicken into large pieces, brown in a skillet in olive oil; be sure it is no longer pink.

Once the vegetables have roasted for 45 minutes, uncover, add the cooked chicken, drizzle with vinegar and bake uncovered for 15-20 minutes longer. Halfway through this 20 minutes, spoon some of the broth and drizzle over vegetables. Vegetables should be fork tender.

Serve with mandarin oranges and a chunks of pineapple.