Roasted Chicken and Vegetables

It's a bird. It's a plane. It's..well a bird. It's chicken! Be a super hero in your home and save the day with Roasted Chicken and Vegetables. Made with the best ingredients, this will defeat the toughest appetites and will leave your family in awe. Unleash your cooking power with this chicken recipe.

Ingredients

3/4 cup red bell pepper, chopped
1/2 cup slivered fennel bulb
2 tablespoons ripe olives, chopped
2 teaspoons fresh rosemary, chopped
1 1/2 teaspoon olive oil
12 small unpeeled round red potatoes, quartered
3 large shallots, peeled and halved lengthwise
2 cloves garlic, crushed
2 teaspoons minced fresh sage
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 teaspoon paprika
2 (4-ounces) skinned, boned chicken breast halves
Vegetable cooking spray
1 1/2 teaspoon olive oil
2/3 cup low-sodium chicken broth
Fresh rosemary sprigs (optional)

Instructions

Preheat oven to 450 degrees F.
Combine first 8 ingredients in a bowl; toss well, and set aside.
Combine sage and next 3 ingredients; rub over both sides of chicken breasts.
Coat a large ovenproof skillet with cooking spray; add 1-1/2 teaspoons oil, and place over medium-high heat until hot. Add chicken breasts; cook 1 minute on each side or until browned. Remove chicken breasts from skillet, and set aside.
Remove skillet from heat. Add vegetable mixture to skillet; stir well. Return chicken breasts to skillet, nestling them into vegetables; bake, uncovered, at 450 degrees F for 20 minutes.
Remove chicken breasts from skillet; stir vegetables, scraping bottom of skillet to loosen browned bits.
Return chicken breasts to skillet; reduce oven temperature to 375 degrees F and bake an additional 15 minutes.
Place 1 chicken breast half and 1-1/3 cups vegetable mixture on each of 2 serving plates. Add chicken broth to skillet; bring to a boil over high heat, and cook 1 minute, scraping bottom of skillet to loosen browned bits. Spoon 3 tablespoons sauce over each serving. Garnish with rosemary, if desired.