Ingredients
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
Preparation
Step 1Preheat the oven to 400 degrees F.Step 2Combine 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.Step 3Spread vegetables out on a sheet pan.Step 4Gently loosen skin on each chicken breast (you’ll find it pulls away easier on one side of the breast.) Smash garlic cloves with side of a knife and brush with olive oil. Place one clove and two sprigs of thyme under skin of each breast and fold skin back over. Place breasts on the sheet pan with vegetables (clearing a space so the chicken is not covering any vegetables.) Brush each breast generously with olive oil and sprinkle with salt and pepper.Step 5Bake for 30 to 40 minutes, depending on size of breasts, until chicken is cooked and skin is browned. Use a spatula to toss vegetables twice as they cook. If chicken skin isn’t browned enough, put it under broiler for 2 minutes (be careful not to let it burn!) Step 6Serve hot.
