Tarragon Chicken With Roasted Vegetables

• 4 (6-ounce) skinned chicken breast halves
• 3 tablespoons chopped fresh or 2 teaspoons dried tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, divided
• 10 pearl onions, unpeeled
• 1 cup baby carrots (or carrots cut into 2-inch pieces)
• 1 cup trimmed Brussels sprouts, halved
• 1 tablespoon olive oil
• 2 plum tomatoes, quartered
• 1 teaspoon dried thyme
• 1 (15-ounce) bottle baby corn, drained

1. Preheat oven to 450u0b0.
2. Sprinkle both sides of chicken breasts with tarragon, salt, and 1/4 teaspoon pepper; set aside. Cook onions in boiling water 8 minutes; drain well. Cool to touch; peel. Place 1/4 teaspoon pepper, onions, and remaining ingredients in a shallow baking dish; toss to coat. Arrange chicken on top of vegetable mixture. Bake at 450u0b0 for 20 minutes. Reduce oven temperature to 375u0b0; bake an additional 20 minutes.

chicken, tarragon, salt, pepper, pearl onions, baby carrots, brussels, olive oil, tomatoes, thyme, baby corn

Taken from www.myrecipes.com/recipe/tarragon-chicken-with-roasted-vegetables (may not work)