Roasted Chicken with Chick Peas and Tomatoes

1 large onion, diced
1 large carrot, diced
1 roaster chicken, cut up into serving-sized pieces
2 cans chick peas, drained
2 cans diced tomatoes, drained
8-10 fresh sage leavers, jullienned

Heat oven to 375F.  Heat a heavy roasting pan on the stovetop and sauté the onions and carrots for about 5 minutes, just to begin to soften.  Pour in the chick peas and stir.  Nestlé the chicken pieces among the chick peas. Scatter the tomatoes over the chicken and sprinkle with the sage.  Salt and pepper to taste.  Lightly spray the chicken with a bit of canola oil.

Bake for 35-45 minutes, until the chicken is cooked through.  Serves 4-6.

Cook's note: An alternative is to remove the back from the chicken using shears, and to flatten the chicken with the palm of your hand.  Roast the chicken whole (along with the back beside it, if you wish), then carve the chicken after roasting. I was told this keeps the breasts more moist, and I have to say they were moist.  But I'd say its up to you how you bake this, and both ways will be delicious.