Tarragon Chicken with Roasted Vegetables

By michaelmeiner

Ingredients

• 4 boneless skinless chicken breast halves
• 2 teaspoons dried tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper -- divided
• 10 pearl onions -- unpeeled
• 1 cup baby carrots
• 1 cup trimmed brussel sprouts -- halved
• 1 Tablespoon oil
• 2 plum tomatoes -- quartered
• 1 15 oz. bottled baby corn -- drained

Preparation

Step 1

Preheat oven to 450.

Sprinkle both sides of chicken with tarragon, salt, 1/4 teaspoon pepper; set aside.

Cook onions in boiling water 8 minutes; drain well. Cook to touch; peel. Place 1/4 teaspoon pepper, onions, and remaining ingredients in a shallow baking dish; toss to coat. Arrange chicken on top of vegetable mixture. Bake at 450 for 20 minutes. Reduce oven to 375 and bake an additional 20 minutes.