Roasted Chicken Breast with Beets and Carrots

Step 1

Preheat oven to 425°F. Peel and chop the 2 beets and 3 carrots into 1-inch chunks. Toss with 1 tbsp olive oil, salt, and pepper on a baking sheet.

Step 2

Roast the vegetables for 10 minutes, until they start to soften and brown at the edges.

Step 3

While vegetables roast, rub the 2 chicken breasts with remaining 1 tbsp olive oil, salt, pepper, and 1 tbsp fresh thyme leaves.

Step 4

Push vegetables to the sides of the sheet pan, place chicken in the center, and roast for 15-18 minutes, until chicken reaches 165°F and vegetables are fork-tender.

Step 5

Let rest for 2 minutes, then slice chicken and serve with the roasted beets and carrots.