Herbed Chicken Breasts with Tomato, Garlic and Lemon

6 chicken breast halves
3 medium leeks, trimmed and split, washed
3 medium carrots, peeled and split
6 ribs celery, cleaned and trimmed
2 tablespoons mixed herbs, such as herbs de Provence,
fines herbs, or herbs of your choice
Salt and freshly ground pepper to taste
One 14-ounce-can diced tomatoes in juice
10 cloves garlic, peeled and crushed
2 lemons, 1 thinly sliced and 1 for juicing
1 cup dry white wine

Preheat oven to 325 degrees F.
Place leeks, carrots and celery in the bottom of a roaster. Sprinkle 1 tablespoon herbs and salt and pepper to taste over vegetables. Place the chicken breasts on top of vegetables, bone side down. Sprinkle 1 table-
spoon herbs and salt and pepper to taste over chicken. Pour tomatoes
over the chicken and top with garlic and lemon slices. Add fresh lemon
juice and white wine to pan and roast for 1 1/2 hours. Serves 4 to 6.

Thanks lovescooking6