Ingredients

• 4 boneless, skinless chicken breasts
• 1 lb. potatoes, diced into small pieces (we recommend Yukon Gold or red potatoes)
• 2 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 3 tbsp. olive oil
• 2 tsp. dried thyme
• 2 tsp. dried rosemary
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, mix together the diced potatoes, sliced zucchini, chopped red bell pepper, chopped yellow onion, minced garlic, olive oil, dried thyme, dried rosemary, dried oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated in oil and herbs.
3. Place the chicken breasts on top of the vegetables in the baking dish.
4. Bake for 25-30 minutes, or until the chicken is golden brown and cooked through and the vegetables are tender.
5. Remove from the oven and let rest for a few minutes before serving.

You can serve this dish as is, or you can get creative and add some additional toppings, like fresh herbs or a squeeze of lemon juice. Either way, it’s sure to be a hit with the whole family!