French Roasted Chicken and Vegetables

• 1/2 pounds Carrots, Cut
• 3/4 pounds Red Potatoes, Cut
• 1 whole Small Onion
• 4 teaspoons Extra-vigin Olive Oil, Divided
• 1 teaspoon Salt And Pepper, Each
• 3 whole Boneless, Skinless Chicken Breasts

1. Preheat the oven to 550 degrees F.
2. Combine the vegetables, half the extra-vigin olive oil, and half the salt and pepper in a Dutch oven.
3. Toss to coat.
4. Place chicken on top of the vegetables.
5. Rub the chicken breasts with the remaining extra-vigin olive oil, salt and pepper.
6. Place in the oven, uncovered, and roast for 15-20 minutes.
7. Stir the vegetables and turn the chicken over.
8. Roast for an additional 15-20 minutes, or until chicken is done.

carrots, red potatoes, onion, extravigin olive oil, salt, chicken breasts

Taken from tastykitchen.com/recipes/main-courses/french-roasted-chicken-and-vegetables/ (may not work)