I love chicken sprinkled with fresh rosemary and roasted with potatoes in the oven. It is a very easy dish, the taste is wonderful and you only mess up one pan.
6 boneless chicken breasts, cut in half
4 large red potatoes or Yukon gold potatoes, cut into 8 wedges
1 large red or yellow bell pepper, cut into 3/4 inch wedges
1 large onion, cut in 1/2 inch slices
2 tablespoons olive oil
3 tablespoons chopped, fresh rosemary
2 tablespoon chopped garlic
1/2 teaspoon each salt and pepper
Heat oven to 500 degrees. Line baking sheet with non stick foil. Place chicken pieces, potatoes, peppers and onion on foil. Drizzle with oil, sprinkle with rosemary, garlic, salt and pepper. Toss to turn and coat.
Roast in oven for 15 minutes. Remove from oven and gently toss mixture. Return to oven and roast 15 minutes more, or until chicken is cooked through and vegetables are tender. Drizzle with balsamic vinegar, if you prefer, before serving.