2 fresh rosemary sprigs, leaves removed and chopped, stems discarded
1 medium Yukon gold potatoes, cut in half lengthwise
2 cherry tomatoes, cut in half
2 yellow cherry tomatoes, cut in half
2 fresh parsley sprigs, chopped
Directions:
Preheat oven to 450° F.
Place chicken in oven-proof roasting pan lightly coated with spray.
Season with salt and pepper.
Drizzle with lime juice and broth; top with lime slices and chopped rosemary.
Bake for 15 minutes.
Add potatoes, tomatoes, parsley, and rosemary sprigs; bake for 30 to 40 minutes, or until chicken is no longer pink in the thickest part, juices run clear, and vegetables are tender.