Cooking Thursday

Here's a recipe I tried recently. I love sheet pan dinners and when I saw this one, I knew it would be good.  It didn't take long to get on the pan and we both really enjoyed it.

Oven Roasted Chicken and Veggies

2 teaspoons dried sage
2 teaspoons dried thyme
1 teaspoon rosemary
1 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil, divided
2 cups baby carrots
1 pound baby potatoes, quartered
4 boneless, skinless chicken thighs or breasts
1/3 cup balsamic vinegar
3 tablespoons honey

Preheat oven to 450 degrees.  Line a sheet pan with foil or parchment paper and spritz with olive oil.
Mix together seasonings and put half in a bowl or bag. Stir in about half of olive oil until combined.
Add carrots and potatoes and stir or shake until they are coated with the oil and seasoning mix.
Spread veggies onto the prepared sheet pan.
Place chicken on top of the veggies. 
Drizzle remaining oil onto chicken and sprinkle remaining seasonings onto the chicken and rub in.
Stir together the balsamic vinegar and the honey. Drizzle over the chicken and veggies.
Bake for about 40 minutes, until chicken is cooked through and veggies are tender.