This is one technique I use to roast chicken breasts that adds flavour and stops them drying out.
In the roasting pan I add (in this example) chunks of onion, parsnip and squash. Though you could add other root vegetables of course.
Towards the end of cooking I then add bread chunks, mushrooms and courgette chunks.
In this dish I have used free range corn fed chicken which has a lovely chicken flavour, much more so than the “plain” chicken you can buy in supermarkets these days.