Jen Frank's Tuscan Chicken

2-4 Chicken breasts (bone in, for more flavor)
Roma tomatoes, quartered (use 4-6)
Zucchini squash, 1-2, lengthwise pieces
Fennel bulb (1stalk, cut in large pieces)
Garlic cloves (3-4)
EVOO
Salt
Pepper
2 sprigs Rosemary

Put all veggies, chicken and spices, garlic, oil (but leave rosemary out) in oven safe Large dish at 375, stir after 30 minutes, then place rosemary in and continue roasting until veggies tender and chicken cooked through.