Heavenly Lemon & Rosemary Chicken & Vegetables

Kind of a variation of a coq au vin recipe...mmmm!! (And skinny too!)

Ingredients 

- 4 boneless chicken breasts cut in four lengths each
- 1 lemon or lemon juice

- 6+ large potatoes, cut in large cubes or wedges

- 1 1/2 tsp -Rosemary, as desired, chop fresh, or use dried, maybe about

-  Salt & pepper 

- Sliced/chunk vegetables, such as summer squash, mushrooms, green or red peppers, baby carrots, etc. (Used it all!)

- 4 large cloves garlic, chopped in small chunks (not minced)
- 6 tablespoons olive oil 

- 1/2 cup apple cider vinegar* 

Lay chicken in a roasting dish. Scatter potatoes and then garlic pieces on top, salt and pepper, then the vegetables. (Garlic is easily chopped coarsely by crushing the cloves with the side of the knife first, then it's easy to chop.)

Add rosemary and sprinkle with the lemon juice and olive oil. Pour the vinegar over it all. Bake at 400 F  for 40-50 minutes until vegetables are tender, fragrant and beautifully browned.

* Since I don't cook with the dry white wine the recipe originally asked for, I use vinegar, and I love the results.

See the original recipe at: http://www.sparklingink.com/2010/10/lemon-rosemary-chicken-bake.html