Ingredients

• 4 ounce chicken breasts
• 6 ounce bacon
• 1 pound broccoli florets
• 0.75 pound baby carrots, halved lengthwise
• 3 tablespoon olive oil
• 4 clove garlic, minced
• 2 teaspoon fresh thyme, fresh leaves
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon garlic powder
• 2 tablespoon balsamic vinegar
• 1 tablespoon honey

Steps

1. Preheat your oven to 425°F.
2. While the oven preheats, cook the bacon slices in a skillet over medium-high heat until crispy, about 5–6 minutes.
3. Transfer the cooked bacon to a paper towel-lined plate and let it cool, then crumble it into bite-sized pieces.
4. Pat the chicken breasts dry with paper towels.
5. In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, fresh thyme leaves, garlic powder, kosher salt, and black pepper.
6. Spread the remaining 1 tablespoon of olive oil across the rimmed sheet pan.
7. Arrange the chicken breasts in the center of the sheet pan, leaving space around them for vegetables.
8. Spread half of the garlic-herb oil mixture over the chicken breasts, rubbing it across the top and sides.
9. Place the broccoli florets and carrot pieces around the chicken on the sheet pan.
10. Drizzle the remaining garlic-herb oil over the vegetables and toss them gently to coat.
11. Place the sheet pan in the preheated 425°F oven and roast for 18–20 minutes.
12. Check the internal temperature of the thickest part of the largest chicken breast with a meat thermometer—it should read 165°F when fully cooked.
13. In a small bowl, whisk together the balsamic vinegar and honey until combined.
14. Remove the sheet pan from the oven and drizzle the balsamic-honey glaze over the chicken and vegetables.
15. Return the sheet pan to the oven and roast for an additional 2–3 minutes until the glaze is glossy.
16. Remove the sheet pan from the oven and let it rest for 2 minutes.
17. Sprinkle the crumbled bacon over the chicken and vegetables, divide among four plates, and serve immediately.