Spicy Chicken & Harvest Vegetable Roast

1.Preheat your oven to 425°F (220°C).

2.In a large bowl, combine the halved baby potatoes, Brussels sprouts, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, and season with salt, black pepper, garlic powder, onion powder, and half of the red pepper flakes. Toss until the vegetables are evenly coated.

3.Spread the vegetable mixture in a single layer on a large baking sheet.

4.In a separate bowl, season the chicken breasts with the remaining olive oil, salt, black pepper, and the rest of the red pepper flakes. Rub the seasoning into the chicken for even coverage.

5.Heat a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 4-5 minutes on each side until golden brown.

6.Transfer the seared chicken breasts to the baking sheet with the vegetables, placing them in the center.

7.Roast everything in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender and slightly caramelized.

8.Remove from the oven and let rest for a few minutes. Garnish with freshly chopped parsley before serving.