Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

4 boneless skinless chicken breasts
4 cups mixed root vegetables chopped (e.g., carrots, sweet potatoes, parsnips, beets)
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh herbs e.g., rosemary, thyme, oregano
2 cloves garlic minced
Salt and pepper to taste

Preheat oven to 400°F (200°C).
In a large bowl, toss the root vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread on a large baking sheet.
Roast the vegetables for 15 minutes.
While the vegetables are roasting, prepare the chicken. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, fresh herbs, and garlic.
Place the chicken breasts on top of the partially roasted vegetables. Brush the chicken with the lemon herb mixture.
Return the baking sheet to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve hot.

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