Lidey's Thyme Roasted Chicken Breasts With Autumn Vegetables

• 1/2 lb. brussel sprouts, trimmed and cut lengthwise
• 1 bunch baby carrots, preferably with the greens attached, trimmed and cut in half lengthwise
• 1/2 lb. baby fingerling potatoes, cut in half lengthwise
• 2 skin-on, boneless chicken breasts
• 4 sprigs fresh thyme
• kosher salt
• Black pepper
• extra-virgin olive oil

1. Preheat the oven to 400 degrees F.
2. Combine Brussels sprouts, carrots and potatoes in a large bowl.
3. Add 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss to combine.
4. Spread vegetables out on a sheet pan.
5. Gently loosen skin on each chicken breast (youll find it pulls away easier on one side of the breast.)
6. Smash garlic cloves with side of a knife and brush with olive oil.
7. Place one clove and two sprigs of thyme under skin of each breast and fold skin back over.
8. Place breasts on the sheet pan with vegetables (clearing a space so the chicken is not covering any vegetables.)
9. Brush each breast generously with olive oil and sprinkle with salt and pepper.
10. Bake for 30 to 40 minutes, depending on size of breasts, until chicken is cooked and skin is browned.
11. Use a spatula to toss vegetables twice as they cook.
12. If chicken skin isnt browned enough, put it under broiler for 2 minutes (be careful not to let it burn!)
13. Serve hot.

brussel sprouts, baby carrots, baby fingerling potatoes, skin, thyme, kosher salt, black pepper, extravirgin olive oil

Taken from www.delish.com/cooking/recipes/a44066/lideys-thyme-roasted-chicken-with-autumn-vegetables/ (may not work)