Rosemary Chicken with Vegetables

1 tablespoon olive oil
2-3 potatoes, peeled, cut and cubed
1 14oz can chicken broth
4 boneless skinless chicken breasts
12 grape tomatoes
handful of fresh trimmed green beans
1 yellow onion finely chopped
1/4 cup white wine
juice of half a lemon
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper

Preheat oven to 450. In a 9x13 baking dish combine the olive oil and potatoes, coating potatoes in oil. Bake for 15 minutes until potatoes are slightly browned. Add the broth, chicken, tomatoes, onion, green beans and celery. Sprinkle with the sage, rosemary, parsley and pepper. Cover with foil and bake for 40 minutes. Uncover and bake for 15 more minutes.

This had such great flavor and the chicken was tender and juicy!