6 chicken breasts cut into 1-inch chunks
1 lb. new potatoes, quartered
1 medium red and green pepper cut into 1-inch chunks
1 c. onion, chopped
2 tbsp. olive oil
2 tbsp. chicken broth
1 tsp. rosemary leaves, crushed
1 tsp. dried thyme, crushed
1 tsp. salt
1/4 tsp. ground black pepper

Preheat oven to 400°F. Combine all ingredients in a 9x13 inch baking dish; mix well.

Bake 45 to 50 minutes or until potatoes are tender, stirring occasionally.

Makes 6 servings.