Recipe information
Ingredients for - Lidey's Thyme Roasted Chicken Breasts With Autumn Vegetables
1. 1/2 lb. brussel sprouts, trimmed and cut lengthwise -
2. 1 bunch baby carrots, preferably with the greens attached, trimmed and cut in half lengthwise -
3. 1/2 lb. baby fingerling potatoes, cut in half lengthwise -
4. 2 skin-on, boneless chicken breasts -
How to cook deliciously - Lidey's Thyme Roasted Chicken Breasts With Autumn Vegetables
1. Stage
Preheat the oven to 400 degrees F.
2. Stage
Combine Brussels sprouts, carrots and potatoes in a large bowl. Add 2 tablespoons olive oil, ½ teaspoon salt and ½ teaspoon pepper and toss to combine.
3. Stage
Spread vegetables out on a sheet pan.
4. Stage
Serve hot.
