Roasted Chicken and Vegetables

• 8 small red potatoes, quartered
• 1 small yellow squash, cut in 1 inch pieces
• 1 small zucchini, cut in 1 inch pieces
• 1 red pepper, cut in 1 inch pieces
• 1 medium onion, sliced
• 14 cup olive oil
• 2 teaspoons basil
• 2 teaspoons thyme
• 12 teaspoon salt
• 12 teaspoon pepper
• 3 garlic cloves, chopped
• 4 boneless skinless chicken breast halves

1. Heat oven to 375F.
2. In an ungreased 13x9 baking dish, combine potatoes, squash, zucchini, red pepper, and onion.
3. In a small bowl, combine oil, basil, thyme, salt, pepper and garlic; mix well.
4. Pour half of the oil mixture over vegetables and stir well to coat.
5. Place chicken breasts on top of vegetables.
6. Brush chicken with remaining oil.
7. Bake at 375F for 45 minutes.
8. Stir.
9. (Sometimes I add a little water if there is not a lot juice.)
10. Bake for 15-20 minutes more or until chicken and vegetables are tender and chicken juices run clear.

red potatoes, yellow squash, zucchini, red pepper, onion, olive oil, basil, thyme, salt, pepper, garlic, chicken

Taken from www.food.com/recipe/roasted-chicken-and-vegetables-17212 (may not work)