Herbed Chicken & Roast Veggie Toss

• Meanwhile, combine chicken thighs, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a large bowl. • When veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove from heat, then add the honey. Toss to coat.

• When the veggies are done, add baby leaves to the oven tray and toss to combine. Season to taste.