Ingredients

• 4 chicken breast
• 1 pound fingerling potatoes, halved lengthwise
• 1 red bell pepper, cut into 1-inch strips
• 1 yellow bell pepper, cut into 1-inch strips
• 1 red onion, cut into 1-inch wedges
• 3 tablespoon olive oil
• 1.5 teaspoon kosher salt
• 0.75 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 2 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped

Steps

1. Preheat oven to 425°F.
2. Pat the chicken breasts dry with paper towels. This helps them brown better during roasting.
3. In a small bowl, combine kosher salt, black pepper, garlic powder, paprika, dried thyme, and dried oregano. Set the spice blend aside.
4. Place the halved fingerling potatoes on a large sheet pan (18x13 inch). Drizzle with 1.5 tablespoons of olive oil and season with half of the spice blend. Toss to coat evenly.
5. Create space in the center of the pan and arrange the chicken breasts on top. Rub the chicken with the remaining 1.5 tablespoons of olive oil and season with the remaining spice blend on all sides.
6. Arrange the red and yellow bell pepper strips and red onion wedges around the chicken and potatoes on the same pan.
7. Roast in the preheated oven for 28–30 minutes, or until the chicken reaches an internal temperature of 165°F when measured with an instant-read thermometer inserted into the thickest part of the breast.
8. Remove the sheet pan from the oven. The chicken should be golden brown and the vegetables tender with caramelized edges.
9. Sprinkle fresh chopped parsley and thyme over the entire pan as garnish. Let rest for 2 minutes before serving directly from the pan or transferring to a serving platter.
10. Serve immediately, distributing one chicken breast per plate along with equal portions of roasted vegetables and potatoes.