Tarragon Chicken With Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 450°.
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 450° for 20 minutes. Reduce oven temperature to 375°; bake an additional 20 minutes.
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