Roasted Chicken And Vegetables

• 3/4 cup chopped red bell pepper
• 1/2 cup thinly sliced fennel bulb
• 2 tablespoons chopped, pitted nicoise olives (12 olives)
• 2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons olive oil
• 1 pound small round red potatoes, quartered
• 3 medium shallots, peeled and halved lengthwise
• 2 cloves garlic, crushed
• 1 1/2 teaspoons minced fresh sage
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 2 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 1/2 teaspoons olive oil
• 2/3 cup fat-free, lower-sodium chicken broth
• Fresh rosemary sprigs (optional)

1. Combine first 8 ingredients in a bowl.
2. Combine sage and next 3 ingredients; rub evenly over chicken.
3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add 11/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; cook 1 minute on each side or until browned. Remove chicken from pan.
4. Remove pan from heat. Add vegetable mixture to pan; stir well. Nestle chicken into vegetable mixture; bake, uncovered at 450u0b0 for 20 minutes. Remove chicken from pan; stir vegetables, scraping bottom of skillet to loosen browned bits. Return chicken to pan; reduce oven temperature to 375u0b0, and bake an additional 15 minutes.
5. Divide vegetable mixture evenly among each of two plates; top each with 1 chicken breast half. Add chicken broth to pan; bring to a boil over high heat. Cook 1 minute, scraping pan to loosen browned bits. Divide sauce evenly over each serving. Garnish with rosemary, if desired.
6. This recipe was updated for the November, 2012 25th anniversary issue.

red bell pepper, fennel bulb, nicoise olives, fresh rosemary, olive oil, red potatoes, shallots, garlic, fresh sage, ground black pepper, salt, paprika, skinless, cooking spray, olive oil, chicken broth, rosemary

Taken from www.myrecipes.com/recipe/roasted-chicken-vegetables-0 (may not work)