salt & pepper to tastesalt optional if going low sodium
small potatoes cut in half
carrots - chopped big - or little carrots
onion chopped big
fresh rosemaryoregano, basil
Preheat oven to 375°F.
Spray the pan with non stick cooking spray. You can also line with aluminum foil if you prefer.
In a bowl combine the olive oil, seasoning, garlic, and lemon juice. Coat the veggies and add them to a pan leaving room for the chicken in the middle.
Then brush the chicken with the rest of the oil mixture (may need to add more oil and seasoning). Place the chicken breasts in the pan in the middle of the vegetables.
Bake for 30 minutes or until chicken reaches 165°F. Halfway through stir the veggies and return it to the oven. I take the temp then to see where it's at. You may need to cook longer depending on the size of the breasts.