Please note that roasting times can vary based on the thickness of the chicken breasts as well as oven by oven. Please use a meat thermometer to ensure your food is properly cooked.
Prep Time5 minutesmins
Cook Time1 hourhr
Total Time1 hourhr5 minutesmins
Course: Dinner, Sheet Pan Meals
Cuisine: American
Servings: 4servings
Calories: 238kcal
Equipment
Sheet pan
Ingredients
12oz.frozen pearl onions
14oz.frozen tri-colored bell peppers(or single color if that's all you can find)
1lb.chicken breasts(2 breastes)
1tbsp.garlic powder
1tsp.dried oregano
1tbsp.dried parsley
1tsp.ground black pepper
2tsp.ground rosemary
2tsp.dried thyme
oilfor cooking
Instructions
Combine all ingredients in a 1 gallon zipper top freezer bag, toss to combine and freeze for up to 4 months.
When ready to make, preheat oven to 350 F.
Open the zipper top bag and add oil (I used ⅓ cup). Close it back up and toss to coat.
Pour the contents out onto a sheet pan and bake for 1 hour or until chicken reaches at least 165 F. on a meat thermometer.
Cool slightly and serve.
Video
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.