baked chicken with fall vegetables

Name: baked chicken with fall vegetables
Ingredients: 1 medium onion, peeled and cut into 3/4-inch pieces; 1 medium potato, scrubbed and cut into 3/4-inch pieces; 1 medium sweet potato, peeled and cut into 3/4-inch pieces; 2 parsnips, peeled and cut into 3/4-inch pieces; 2 medium carrots, peeled and cut into 3/4-inch pieces; 3 Tablespoons extra virgin olive oil, divided; 1 1/2 teaspoons salt, divided; 1 1/2 teaspoons pepper, divided; 1 Tablespoon fresh rosemary leaves, finely chopped (or 1 1/2 teaspoons dried), divided; 1 Tablespoon fresh sage leaves, finely chopped, (or 1 1/2 teaspoons dried), divided; 1/2 cup low-sodium, low-fat chicken broth; 1 teaspoon sweet paprika; 3 to 4 pounds chicken pieces on the bone, rinsed and patted dry, room temperature (for a lower-fat version, remove the skin)

baked chicken with fall vegetables was pinched from <a href="http://www.rightathome.com/Food/Recipes/Pages/BakedChickenwithFallVegetables.aspx" target="_blank">www.rightathome.com.</a>

INGREDIENTS

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1 medium onion, peeled and cut into 3/4-inch pieces

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1 medium potato, scrubbed and cut into 3/4-inch pieces

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1 medium sweet potato, peeled and cut into 3/4-inch pieces

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2 parsnips, peeled and cut into 3/4-inch pieces

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2 medium carrots, peeled and cut into 3/4-inch pieces

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3 Tablespoons extra virgin olive oil, divided

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1 1/2 teaspoons salt, divided

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1 1/2 teaspoons pepper, divided

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1 Tablespoon fresh rosemary leaves, finely chopped (or 1 1/2 teaspoons dried), divided

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1 Tablespoon fresh sage leaves, finely chopped, (or 1 1/2 teaspoons dried), divided

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1/2 cup low-sodium, low-fat chicken broth

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1 teaspoon sweet paprika

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3 to 4 pounds chicken pieces on the bone, rinsed and patted dry, room temperature (for a lower-fat version, remove the skin)

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