Categories: Chicken

Ingredients

• 1 lb. small red. gold or purple potatoes
• 8 oz. baby carrots
• 8 oz. fresh green beans
• 8 oz. Brussels sprouts, halved
• 1 medium onion, cut into lengthwise slices
• 4 Tbsp. olive oil, divided
• 2 lbs. boneless skinless chicken breasts
• Juice and zest of 1 lemon
• 5 sprigs fresh thyme plus more for garnish
• 1 Tsp. coarse salt
• 1/2 tsp. ground black pepper

Directions

1. Heat oven to 400 degrees.

2. In a large bowl, combine potatoes, carrots, green beans, Brussel sprouts, onion and garlic. Microwave on high for 8 minutes. Drain well. Drizzle with 3 tablespoons oil; toss to coat, and spread evenly onto a sheet pan lined with foil.

3. Place in oven for 25 minutes; remove from oven.Place chicken on top of vegetables and drizzle with remaining oil. Sprinkle with lemon juice, zest, thyme, salt and pepper evenly.

4. Roast 20 ro 25 minutes or until vegetables are tender and chicken reaches an internal temperature of 165 degrees. Let chicken rest 3 minutes before slicing.

5. Transfer chicken to cutting board and slice into serving size pieces. Place in center of serving platter; place vegetables around chicken. Garnish with fresh thyme sprigs.

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