3 tablespoons chopped fresh or 2 teaspoons dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper, divided
10 pearl onions, unpeeled
1 cup baby carrots (or carrots cut into 2-inch pieces)
1 cup trimmed Brussels sprouts, halved
1 tablespoon olive oil
2 plum tomatoes, quartered
1 teaspoon dried thyme
1 (15-ounce) bottle baby corn, drained
How to Make It
Preheat oven to 450°.
Sprinkle both sides of chicken breasts with tarragon, salt, and 1/4 teaspoon pepper; set aside. Cook onions in boiling water 8 minutes; drain well. Cool 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 temperature to 375°; bake an additional 20 minutes.