Rosemary Roasted Chicken & Potatoes

Rosemary Roasted Chicken & Potatoes 1 medium pepper, cut into strips 1/2 medium red onion, cut into strips 4 medium potatoes, scrubbed and cut into 8 wedges each 6 cloves of garlic, peeled and smashed 3 chicken breasts, cut into even strips 4 tablespoons olive oil 2 sprigs of fresh rosemary, chopped Salt and pepper, to taste Heat your oven to 375 degrees F, and line a baking pan (9 inch by 13 inch) with parchment. Chop all your veggies and the chicken, and place them in the baking pan. Cover with the garlic, oil, sea salt, pepper and rosemary. Toss until well coated. Roast for 45 minutes, until the chicken and potatoes are cooked through. Stir every 10-12 minutes to make sure nothing burns. Serve warm.