1 small onion, chopped
3 stalks celery, cut into pieces
4 chicken breasts
1 t. dry rosemary or 1 T. fresh
1/2 head cabbage, cut into wedges
1/2 t. salt and pepper (or salt substitute)
1 c. tomato juice
Mix the chopped onion and celery, put 1/2 in bottom of roasting pan. Sprinkle rosemary on the chicken and place on top of the onion/celery. Place other veggies around the chicken. Sprinkle with salt and pepper and pour tomato juice over all.
Cover roasting pan and bake at 350 for 1 hour.
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