One Pan Chicken and Veggies
One Pan Chicken and Veggies
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 4 Tablespoons of olive oil, divided
- 4 boneless / skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 sweet potato, cubed (small)
- 1 lb brussels sprouts, trimmed and halved
- 1 red onion, chopped
- 4 slices thick bacon, chopped
Instructions:
- Preheat oven to 375 degrees
- In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
- Place the chicken breasts on top and season with salt and pepper.
- Close the bag and massage to coat the chicken evenly. Refrigerate for at least one hour.
- On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
- Place the chicken on top of the vegetables and sprinkle with chopped bacon.
- Bake for 45 minutes until chicken is fully cooked