Rosemary Chicken with Veggies

we had potatoes and onions left over from our bountiful basket last week (or the week prior...) and i was sick of looking at them so i decided to find something to get rid of them. We decided not to get a basket this week which we always, always end up regretting. we went to sprouts and loaded up on produce and jeff thought the eggplant looked good. what?! if you knew my husband you would find this odd. he's not really big on...veggies. that's not fair. he likes mushrooms. and peppers.

i had eggplant, onions, potatoes, broccoli and chicken to use so i threw something together. i'm blogging about it because it turned out well and i want to remember what i did so i can do it again.

8 chicken breasts, halved
large head of broccoli
4 medium potatoes, sliced
egg plant, cut in chunks (surely there is a better way to say this...martha stewart i am not)
baby carrots
red onion, quartered

Marinade:
1 cup olive oil
1 T crushed red pepper, no lie i just used packets from the last time we had pizza delivered. fancy.
1 t rosemary
salr & pepper to taste

combine the marinade.  chop up all veggies and dump into marinade for 30 minutes and then dump on baking sheet covered in foil (easy clean up thank you!).  make another batch of the marinade and dump chicken in there for 30 minutes as well. If you have a large enough bowl you could certainly soak veggies and chicken together, but I like to bake them separately. Dump chicken and leftover marinade into baking dish. Cook at 400 for 30 minutes or until chicken cooked and veggies lightly browned.

it came out yummy. maybe a bit too rosemary-ish for our tastes so next time we'll likely cut that down or sub another italian seasoning. also, clearly i forgot carrots. dont forget carrots. you can really use any veggies you have on hand. if we had peppers or zucchini or cauliflower i would have used those. you could also skip picking out seasonings and just use one of those italian salad dressing packets.