Ingredients:

  • 2 pints Cherry or Grape Tomatoes
  • 2 large Red Onions, cut into 1-inch wedges
  • 4 cloves Garlic, smashed
  • 4 large sprigs Fresh Thyme
  • 3 tablespoons Extra Virgin Olive Oil (for vegetables)
  • 2 tablespoons Good Quality Balsamic Vinegar
  • 1/2 teaspoon Coarse Sea Salt (for vegetables)
  • 1/4 teaspoon Freshly Ground Black Pepper (for vegetables)
  • 4 Boneless, Skinless Chicken Breasts (6–8 oz each)
  • 1 tablespoon Olive Oil (for chicken)
  • 1 teaspoon Dried Oregano
  • 3/4 teaspoon Salt (for chicken)
  • 1/2 teaspoon Pepper (for chicken)
  • Fresh basil or parsley, chopped (Optional Garnish)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large mixing bowl, combine tomatoes, red onion wedges, and smashed garlic. Drizzle with 3 Tbsp olive oil, balsamic vinegar, salt, and pepper. Add thyme sprigs and toss gently to coat thoroughly.
  3. Spread the seasoned vegetable mixture evenly onto a large, rimmed baking sheet, ensuring they are in a relatively single layer.
  4. Pat the chicken breasts dry using paper towels. Rub the remaining 1 Tbsp olive oil over the chicken, then season generously with dried oregano, salt, and pepper.
  5. Nestle the seasoned chicken breasts directly onto the bed of vegetables on the baking sheet.
  6. Place the sheet pan in the preheated oven and roast for 30–35 minutes.
  7. Check the internal temperature of the thickest part of the chicken using a meat thermometer. The chicken is done when it reaches 165°F (74°C). The vegetables should be soft and blistered.
  8. Remove the pan from the oven. Allow the chicken to rest on a cutting board for 5 minutes before serving. Discard the thyme sprigs and garnish with fresh herbs if desired.