Roasted Scillian Potatoes (Gluten Free)

I found this recipe on a gluten free website and it sounded good. I think it would be good with the Rosemary Lemon Chicken

Pre Heat oven to 375 degrees
9x13 glass baking dish oiled on all sides

Ingredients

1 pound Yukon gold potatoes (washed, dried and quartered)
1 small onion diced
2 cloves garlic chopped
1/2 bell pepper chopped
1/3 cup  golden raisins
handful of cherry or grape tomatoes cut in half
handful of baby spinach leaves, rinsed and patted dry
handful of black olives
1/8 cup olive oil
1/8 to 1/4 cup chicken broth
7 oz can diced tomatoes
11/2 tsp thyme
1 sprig of fresh rosemary chopped
1 tsp salt
1/2 tsp pepper
red pepper flakes to taste  (optional)

Directions

Place potatoes in large  bowl.  Add in onion, garlic, and bell pepper, raisins, fresh tomatoes, spinach leaves and black olives. Mix.  Add in the olive oil 1/8 cup of chicken broth, and diced tomatoes with juice. Stir to mix.  Add thyme, rosemary, salt and pepper. Add red pepper flakes if desired.  Stir to coat potatoes. If mixture is dry add a little more of the chicken broth.

Transfer potatoes into baking dish and roast for 30 minutes or until potatoes are slightly browned and fork tender.

Serves 3