Sheet Pan Chicken

Prepare to bake. Preheat oven to 425ºF. Line a large sheet pan with parchment paper or foil; set aside.

Cut the veggies. Cut up the potatoes, Brussels sprouts, asparagus, carrots, and red onion. Place each in a separate corner of the prepared sheet pan. DO NOT add the cherry tomatoes yet.

Season the veggies. Drizzle olive oil over the veggies. Season with garlic powder, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, salt, and pepper.

Season the chicken. Place 2 chicken breasts over a large piece of parchment paper. Rub both sides of the chicken with a bit of olive oil, and season with salt, pepper, ½ teaspoon rosemary, ½ teaspoon thyme, and half of the minced garlic.

Wrap the chicken. Place a pat of butter on top of each chicken breast and tightly seal the parchment paper around the chicken breasts. Repeat the same process with the remaining 2 chicken breasts.

Bake. Bake for 30 minutes, or until the chicken is cooked through. Chicken is done when its internal temperature reaches 165ºF.

Add cherry tomatoes. Optionally, 10 minutes before it’s done cooking, add cherry tomatoes to the sheet pan.

Rest and serve. Remove from oven and let stand 5 minutes. Unwrap the chicken and serve.