2 organic chicken breasts
     1lb red skinned potatoes, quartered
     5 carrots, cut in half width wise then again length wise
     1 fennel bulb, sliced into ¼ inch strips
     3 large cloves of garlic, minced
     5 tbsp olive oil, divided
     4 tbsp fresh chopped rosemary, divided
     2 tbsp fresh chopped thyme
     ¼ tsp salt
     ¼ tsp pepper
     Plus salt and pepper to taste for vegetables

Directions to marinate the chicken:
  1. Place chicken breasts in a large zip lock bag.
  2. In a small bowl mix 3 tbsp olive oil, 2 tbsp rosemary, 2 tbsp thyme, garlic, salt, and pepper.
  3. Stir well and pour mixture over chicken making sure to coat each piece.
  4. Place in refrigerator for 4 hours or over night.  
Directions to cook:
  1. Preheat oven to 375.
  2. Coat a large baking dish with ½ tbsp olive oil.
  3. Place the chicken breasts in the center of the dish and place any leftover marinade on top the chicken.
  4. In a large bowl combine potatoes, carrots, and fennel.
  5. In a small bowl combine the last 1 ½ tbsp olive oil, 2 tbsp fresh rosemary, salt and pepper to taste. Mix well then pour over potatoes and vegetables stirring to coating evenly.
  6. Pour potatoes and vegetables into the baking dish surrounding the chicken.
  7. Bake for 35-40 min. or until juices run clear and meat thermometer reads 170 degrees.