• 1 ½ lb. chicken breast
• 1 lb. asparagus
• 4 carrots
• 6 small potatoes, red or white
• 1 head of broccoli
• 1 medium onion
• 2 bell peppers

Marinade ingredients:

• 1/3 cup olive oil
• 1 Tbsp. lemon juice
• 2 garlic cloves, minced
• ½ tsp. thyme, dried
• ½ tsp. parsley, dried
• ½ tsp. rosemary, dried
• ¼ tsp. sage, ground
• pinch of salt
• pinch of ground black pepper

1. Preheat oven to 450F. Line a sheet pan with foil or parchment paper.
2. Whisk together marinade ingredients, in a medium bowl and set aside.
3. Cut the chicken breasts in half lengthwise, and place into the marinade bowl. Allow chicken to marinate while veggies are chopped. (For the most flavor, marinate overnight).
4. Wash and chop vegetables. 
5. Spread vegetables and chicken into the prepared baking sheet. Pour marinade over.
6. Bake for 30 minutes, stirring halfway.
7. Enjoy!