Lemon Herb Chicken with Roasted Vegetables

Prepare the Chicken:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, lemon juice, oregano, basil, garlic powder, onion powder, sea salt, and black pepper.
3. Rub the mixture all over the chicken breasts.
4. Place the chicken breasts on a baking sheet lined with parchment paper or lightly greased.

Prepare the Vegetables:

1. In a large bowl, toss the baby carrots, Brussels sprouts, and red bell pepper with olive oil, dried thyme, paprika, sea salt, and black pepper.
2. Spread the vegetables in a single layer on a separate baking sheet.

Cook the Chicken and Vegetables:

1. Place both baking sheets in the preheated oven.
2. Roast the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
3. Roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through for even roasting.

Serve:

1. Remove the chicken and vegetables from the oven.
2. Let the chicken rest for a few minutes before slicing.
3. Serve the chicken alongside the roasted vegetables for a balanced, anti-inflammatory dinner.