One-Pan Rosemary Chicken and Root Vegetables

Step 1

Preheat oven to 425 degrees. Line a baking sheet with foil and spray with nonstick spray.

Step 2

Place the chicken breasts on half the baking sheet. Sprinkle half the salt, half the pepper over the chicken and the rosemary over the chicken.

Step 3

Combine the remaining ingredients in a large bowl and toss together to coat the vegetables in the oil and seasonings. Spread in an even layer in the remaining space on the baking sheet.

Step 4

Bake for 10 minutes. Remove the pan from the oven, turn over the chicken and stir the vegetables. Return the pan to the oven and cook another 10 minutes or until vegetables are tender and chicken is cooked through.