Ingredients:

- 4 chicken breasts

- 1 pound baby potatoes

- 1 onion

- 3 cloves of garlic

- 1 cup chicken broth

- 1/4 cup olive oil

- 1 tsp dried oregano

- 1 tsp dried rosemary

- Salt and pepper to taste

Direction:

1. Preheat your oven to 375°F (190°C).

2. Cut the baby potatoes in half and place them in a large bowl. Peel and cut the onion into wedges and add them to the bowl. Mince the garlic cloves and add them to the bowl as well.

3. In a small bowl, mix together the olive oil, dried oregano, dried rosemary, salt, and pepper. Pour this mixture over the potatoes, onion, and garlic and toss to coat evenly.

4. Place the chicken breasts in a large baking dish and pour the potato mixture around them. Pour the chicken broth over the chicken and potatoes.

5. Bake in the preheated oven for 30 minutes. Then, carefully flip the chicken breasts and stir the potatoes. Bake for an additional 20-25 minutes, or until the chicken is fully cooked and the potatoes are crispy.

6. Serve the chicken and potatoes hot, garnished with fresh herbs if desired. Enjoy your delicious and simple Chicken Vesuvio!