Heat oven to 200C/fan 180C/gas 6. Lay
all the vegetables and the tomatoes in a
shallow roasting tin. Pour over the olive oil
and give everything a good mix round until
well coated (hands are easiest for this).
Put the chicken breasts, skin side up, on
top of the vegetables and tuck in some
rosemary sprigs, if using. Season everything
with salt and black pepper and drizzle a little
oil over the chicken. Roast for about 35 mins
until the vegetables are soft and the chicken
is golden. Drizzle with oil before serving.