FOOD + ENTERTAINING
Preheat oven to 425 degrees.
In a large bowl, combine the red bell pepper, fennel, olives, rosemary, 4 tablespoons olive oil, potatoes, shallots, and garlic. Toss well and set aside.
In a small bowl, combine the sage, black pepper, salt, and paprika. Rub the seasoning mixture over both sides of the chicken breasts.
Coat a large ovenproof skillet with olive oil. Add the chicken breasts and cook until browned. Remove the chicken from the skillet and set aside.
Remove the skillet from the heat. Add a little olive oil and the vegetable mixture and stir well.
Return the chicken to the skillet, nestling the breasts into the vegetables.
Bake, uncovered, at 425 degrees for 15 to 20 minutes.
Remove the chicken from the skillet and stir the vegetables, scraping the bottom of the pan to loosen the browned bits.
TO SERVE
Transfer the chicken and vegetables to serving plates.
Place the skillet over medium-high heat and add the chicken broth. Bring to a boil and cook for 1 minute, scraping up the browned bits from the bottom of the skillet.
Spoon about 3 tablespoons of the pan sauce over each serving. Garnish with fresh rosemary and microgreens, if desired.
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