Sheet Pan Balsamic Chicken with Potatoes and Carrots

INGREDIENTS

boneless skinless chicken breasts (pounded to even thickness)

1 lb

carrots, peeled and chopped into 2-inch pieces

2 lb

baby red and/or gold potatoes (chopped into 1-inch pieces)

3 tbsp

olive oil

salt and pepper

1 tsp

garlic powder

1/2 tsp

dried basil

1/2 tsp

dried thyme

1 cup

balsamic vinegar

1/3 cup

honey

1 tsp

minced garlic

2 tbsp

grated parmesan cheese