Chicken with Roasted Peppers and Rosemary

• 2 sweet bell peppers, quartered and seeded
• 1/2 tsp fresh rosemary leaves, or 1/4 tsp dried
• 1/2 tsp salt
• freshly ground black pepper, to taste
• 2 chicken breasts, halved
• additional salt and pepper, to sprinkle on chicken
• 1 tsp fresh rosemary leaves, or 1/2 tsp dried
• 4 cloves garlic, halved

1. Preheat oven to 450°F. Place peppers into a 13x9-inch baking dish. Sprinkle with 1/2 teaspoon fresh rosemary, salt, and black pepper to taste. Roast 20 minutes, stirring once. Meanwhile, sprinkle the 4 chicken breast halves with salt, pepper, and 1 teaspoon fresh rosemary.

2. Remove the peppers from the oven, stir, and tuck the chicken and garlic between the pepper pieces. Reduce oven temperature to 400°F. Roast, turning the chicken and rearranging the peppers and garlic once or twice, until chicken is cooked through but still juicy, and peppers are well done, 35 to 40 minutes.