The farmers markets are opening and we can get back to buying fresh and local. So today's Kitchen Mailbox is all about veggies and herbs.

When we asked readers to send us their favorite low-fat recipe, Sally Cecil of Point Breeze sent us one for Chicken Roasted with Potatoes, Peppers and Shallots. "Fresh rosemary is wonderful! It perfumes the whole house," she wrote. "If you don't use fresh, make sure the dried rosemary is fairly new." (We agree; old herbs and spices can add bitter flavors, so check those expiration dates!)

The green bean recipe is one of my family's favorite dishes. It's easy to make and goes well with steak or chicken.

Contact Kitchen Mailbox at the Pittsburgh Post-Gazette, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh, Pa. 15222 or aburnett@post-gazette.com.

Chicken Roasted with Potatoes, Peppers and Shallots

PG tested

This recipe serves two, but it can be doubled.

3 large shallots, peeled and cut lengthwise, or 6 small ones peeled but not cut

• 2 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon olive oil
• 1/2 red bell pepper, cut into 1-inch pieces
• 1/2 yellow pepper, cut into 1-inch pieces
• 1 tablespoon finely chopped rosemary leaves or 1 teaspoon crumbled dried (or more)
• 3/4 pound small red potatoes, scrubbed and halved (larger potatoes should be quartered)
• Salt and pepper to taste
• 1 whole chicken breast, about 1 1/2 pounds, halved
• 1 tablespoon fresh lemon juice
• 1/2 cup chicken broth (we used canned)

Blanch shallots in boiling water about 2 minutes, drain. Preheat oven to 450 degrees. Place shallots, garlic, 2 tablespoons olive oil, peppers, rosemary, potatoes and salt and pepper in a large ovenproof skillet; toss to combine.

Rub chicken with remaining olive oil, lemon juice and salt and pepper (to taste). Arrange chicken, skin side up on top of vegetables. Roast in upper third of oven, 20 to 25 minutes.

Decrease temperature to 375 degrees and roast for additional 15 minutes or until chicken is cooked and juice runs clear and potatoes are tender. Transfer to heated platter.

Add broth to the skillet, bring to a boil scraping up any brown bits. Boil broth for 1 minutes then strain over chicken.

Garnish with rosemary sprigs.

Serves 2.

-- Sally Cecil, Point Breeze

Green Beans and Tomatoes

PG tested

• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 to 1 1/2 pounds fresh green beans, stems removed
• 1 pint cherry tomatoes (or 2 to 3 small or 1 large fresh tomato)
• Freshly grated Romano cheese (optional)

Blanch green beans in boiling water about 3 minutes, drain. Heat olive oil and butter in a large skillet.

Add green beans and tomatoes and cook, stirring often to combine.

When the tomatoes turn soft, break them up with a wooden spatula, then stir to distribute the chunks of tomato and juice.

Cook about 5 to 10 minutes or until beans still have a little crunch or until they're soft. Sprinkle with cheese and serve hot.

Serves about 2 to 4.

-- Arlene Burnett