Sheet Pan Chicken with Roasted Rainbow Vegetables

Ingredients

• 4 bone-in, skin-on chicken breasts
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme leaves
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 medium 2 sweet potatoes, cut into 1-inch cubes
• 2 red bell peppers, cut into chunks
• 2 cups Brussels sprouts, halved
• 1 red onion, cut into wedges
• 2 medium carrots, cut into chunks
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano