2 carrots, peeled and medium chunked
1 Sweet potato, peeled and medium chunked
5 Yukon Gold potatoes, chunked
2 springs rosemary, stripped
1 red onion, sliced
2 chicken breasts
2 cloves garlic, minced
1 T. flour
1 T. butter
1/4 cup chicken stock

2 carrots, peeled and medium chunked 1 Sweet potato, peeled and medium chunked 5 Yukon Gold potatoes, chunked 2 springs rosemary, stripped 1 red onion, sliced 2 chicken breasts 2 cloves garlic, minced 1 T. flour 1 T. butter 1/4 cup chicken stock

Preheat oven to 450. Finely chop half of the rosemary leaves. Toss gold and sweet potatoes and carrots with 1 1/2 tsp. chopped rosemary leaves, salt, pepper, and oil. Roast for 15 minutes.

Finely chop about 1/3 of the red onion. Toss the remaining red onion slices with salt, pepper, and oil in a bowl. Pat chicken dry, salt, pepper and sprinkle with flour. Cook in a skillet with oil over medium high heat for 4 minutes per side. Transfer to a plate.

When veggies cook for 15 minutes, add the seasoned red onion and return to the oven for 12 minutes.

Heat a drizzle of oil in the skillet over medium high heat. Add garlic, chopped red onion, remaining chopped rosemary, salt and pepper. Cook until softened, 2 or 3 minutes. Add chicken stock. Simmer until thickened, about 3 minutes. Take off heat and add butter.

Thinly slice chicken. Top with gravy. Plate veggies. Add fresh rosemary leaves for garnish.