Categories: Meals

Ingredients

• 6 chicken breasts
• 2 tbsp. olive oil, divided
• 2 1/4 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1/2 tsp paprika
• 1/2 tsp dry mustard
• 2 cups chopped carrots
• 1 cup chopped sweet onion
• 3 garlic cloves, smashed
• 1 tbsp. chopped fresh thyme
• 1 1/2 cups chopped celery
• Cornbread Scones (see recipe)
• Garnish: chopped fresh thyme

Directions

1. Preheat oven to 425. Line a large rimmed baking sheet with parchment paper.

2. Brush chicken with 1 tbsp. oil. In a small bowl, stir together 1 1/2 tsp salt, 1/2 tsp pepper, paprika and mustard; sprinkle mixture onto chicken. Place chicken on one half of prepared pan.

3. In a large bowl, stir together carrots, onion, garlic, thyme, remaining 1 tbsp. oil, remaining 3/4 tsp salt, and remaining 1/2 tsp pepper. Place veggies around chicken.

4. Bake for 25 minutes. Reduce oven temp to 400. Place celery around chicken. Place Cornbread Scones on other half of pan.

5. Bake until chicken is cooked through, vegetables are tender, and a wooden pick inserted in center of scones comes out clean, about 20 minutes more. Garnish with thyme.

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