|1||pkg PERDUE® HARVESTLAND® Boneless Skinless Chicken Breasts or PERDUE® HARVESTLAND® Organic Chicken Breast|
|16||oz baby potatoes, halved crosswise|
|6||medium carrots cut into large chunks and halved lengthwise|
|8||oz green beans|
|8||oz brussels sprouts, cut in half|
|1||large onion cut into slices, lengthwise through the root|
|3||cloves garlic, sliced|
|4||tbsp olive oil, divided|
|1||lemon, zested and juiced|
|4-5||sprigs fresh thyme leaves|
|1/2||tsp black pepper|
On a sheet tray lined with foil, combine potatoes, carrots, green beans, brussels sprouts, onion and garlic.
Roast chicken breasts and vegetables in a pre-heated 400°F. oven for 25 to 30 minutes, until the chicken is cooked and the vegetables are tender and golden brown. Chicken is done when a meat thermometer inserted in the center reaches 165°F. Let chicken rest for 2 to 3 minutes before slicing.
Transfer chicken breasts to a cutting board and slice into serving pieces. Place chicken breasts on a serving platter and surround with roasted vegetables. Garnish with fresh thyme sprigs if desired.
Drizzle the vegetables with 3 tablespoons olive oil and lemon zest. Toss to coat everything well. Place chicken breasts on top of the vegetables in the center of the sheet tray. Drizzle chicken with the remaining 1 tablespoon olive oil. Sprinkle the lemon juice, thyme, salt and black pepper evenly over the chicken breasts and vegetables.
Add color to this roasted sheet tray meal by using multicolored vegetables like purple and red potatoes and yellow and purple carrots. Many of these vegetables are available in grocery stores today.