PREP: Mise the recipe ahead of time.

1. Prepare the vegetables:

• Place the frozen broccoli in a colander and run cold water over it until thawed. Shake the colander to remove excess moisture. If necessary, cut the florets into bite-size pieces.
• Peel the potatoes and cut into ¾-inch dice. Place the potatoes in a container and cover them with cold water.
• Peel the carrots and cut into ½-inch dice.
• Core and clean the peppers and cut into 3/4-inch squares.
• Cut the onion into ¼ -inch dice.

2. Trim and season the chicken breasts:

• Combine the salt, granulated onion, granulated garlic, tarragon, thyme, sage, and pepper in a small container.
• Wipe the chicken breasts with damp paper towels. Trim off any visible fat or connective tissue.
• Sprinkle the seasoning mixture on all surfaces of the chicken and massage it in.
• If prepping ahead, place the chicken in a container and refrigerate until needed.

3. Butter the breadcrumbs:

• Place the butter in a microwave-safe container large enough to hold the breadcrumbs.
• Microwave the butter for a few seconds, until just melted.
• Stir the paprika into the butter, and then mix in the breadcrumbs. Cool to room temperature.

HOLD: Refrigerate all ingredients up to 3 days.

COOK! Finish and plate your dinner.

4. Preheat an oven to 425°F.

5. Par-roast the potatoes and carrots:

• Drain the potatoes and place them on a rimmed sheet tray along with the carrots. Season with salt and drizzle with the step 5 olive oil. Toss to evenly coat the vegetables with oil.
• Place the sheet tray in the oven and roast for about 20 minutes.

6. Roast the chicken and vegetables:

• Drain the canning liquid from the chickpeas.
• Add the peppers, onions, and chickpeas to the tray of potatoes and season with a little more salt. Toss to combine.
• Push the vegetables together to make a single layer in the center of the tray.
• Drizzle the chicken stock over the vegetables.
• Place the all of the chicken breasts on top of the vegetables. Drizzle chicken breasts with half the step 6 oil.
• Roast for about 20 minutes until the vegetables are tender, the chicken feels almost firm, and the topping is golden brown.
• Toss the broccoli with a little salt and the rest of the step 6 oil.
• Remove the sheet tray from the oven. Spread a layer of mustard on the top surfaces of 4 chicken breasts and then top with the breadcrumbs. Press to help the crumbs adhere.
• Arrange the broccoli around the edges of the other vegetables.
• Return the sheet tray to the oven and continue roasting for about 8 minutes until the broccoli is sizzling and the crumb topping is golden.
• Use an instant-read probe thermometer to check the internal temperature of the chicken; it should reach 160°F in the thickest parts. (Carryover cooking will raise the temperature to the required 165°F.)

7. Plate the dinner portions:

• Spoon a portion of the roasted vegetables into each of 2 warmed dinner plates along with some of the pan juices.
• Place 2 crumb-topped chicken breasts on top of the vegetables on each plate.
• While you eat, cool the remaining chicken and vegetables to room temperature.

8. After dinner, portion and pack the leftovers:

• Place 1 chicken breast in a plastic bag and then place the other 3 breasts in a separate bag.
• Pick the roasted peppers out of the vegetable mixture and store them in a plastic bag.
• Place the remaining vegetables and pan juices in a plastic container.