Roasted Chicken with Potatoes and Shallots - serves 2

3 lg shallots, peeled, blanched in boiling water for 2 minutes, and halved, lengthwise
2 garlic cloves, minced
2 tbsp plus 1 tsp olive oil
1/2 red bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
1 tbsp finely chopped fresh rosemary leave;
3/4 lb small red potatoes, scrubbed and halved
1 whole chicken breast, (about 1 1/2 pounds), halved
1 tbsp fresh lemon juice
1/2 cup chicken broth

In a large ovenproof skillet toss together the shallots, the garlic, 2 tbsp of the oil, the bell peppers, the chopped rosemary, the potatoes, and salt and pepper to taste.
Rub the chicken with the remaining 1 tsp oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mixture.
Roast the chicken and the vegetables in the upper third of a preheated 450F oven for 20 minutes, reduce the temperature to 357F., and roast the chicken and the vegetables for 15 minutes more, or until the chicken is cooked through and the potatoes are tender.
Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mixture for 1 minute.
Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs.