Roasted Chicken and Vegetables

• 2 whole Courgette
• 1/2 whole Butternut Squash
• 1 whole Sweet Potato (small)
• 2 whole Small Onion
• 2 teaspoons Fresh Rosemary, Chopped
• 3 Tablespoons Olive Oil
• 4 whole Chicken Breast, Skinless
• 1/2 pounds, 78 ounces, weight Cherry Tomatoes, Halved
• 4 sprigs Rosemary

1. Chop the courgettes, squash, and sweet potato to even-sized chunks.
2. Quarter the onions and add to a roasting tin.
3. Mix chopped rosemary and oil and pour half over the vegetables, making sure it is all coated.
4. Bake at 200C (400 F) for 20 minutes.
5. Meanwhile, marinate the chicken in the rest of the oil and rosemary mix for about 15 minutes.
6. After the vegetables have baked for 20 minutes, add the tomatoes and chicken pieces, nestling them among the other vegetables.
7. Place a sprig of rosemary on top of each chicken piece and return to the oven for another 20 minutes until the chicken is cooked and the vegetables are caramelized.

courgette, butternut squash, sweet potato, onion, fresh rosemary, olive oil, chicken, tomatoes, rosemary

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