1 package Perdue Harvestland Free Range Boneless Skinless Chicken Breasts
3 cloves garlic, sliced
1 lemon, zested and juiced
16 oz. baby potatoes, halved crosswise
6 medium carrots cut into large chunks and halved lengthwise
8 oz. green beans
8 oz. brussel sprouts, cut in half
1 large onion cut into slices
4 tbsp. olive oil
4-5 sprigs fresh thyme leaves
1/2 tsp. black pepper
1 tsp. salt
Directions
On a sheet tray lined with foil, combine potatoes, carrots, green beans, brussels sprouts, onion and garlic.
Drizzle the vegetables with 3 tablespoons olive oil and lemon zest. Toss to coat 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.
Roast chicken breasts and vegetables in a pre-heated 400 degree Fahrenheit 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.
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