Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with foil.
Combine seasonings in a small dish and set aside.
Slice chicken breasts in half through the center to create two thinner pieces.
Arrange chicken in the center of the baking sheet. Drizzle with olive oil and rub into both sides to coat. Sprinkle about 2/3 of the seasoning mixture over both sides of the chicken, rubbing in to each side.
Arrange vegetables on either side of the chicken. Drizzle with olive oil, tossing gently to coat, then sprinkle evenly with remaining seasoning mix.
Bake in the preheated oven for 30 minutes, or until vegetables are tender and chicken is no longer pink.
Tent with foil and rest for 5 minutes before serving.
Browning chicken: If you want to add the extra step of browning the chicken, heat a large heavy bottomed skillet over medium-high heat. Add the oiled and seasoned chicken to the skillet, 2 minutes per side, just until browned. Return chicken to the sheet pan and bake as directed, for about 5 minutes less.Storage: Place chicken and veggies into an airtight container and keep in the fridge for up to 3-4 days.Freezing: You can freeze leftovers in a freezer safe container or bag for up to 3 months.Reheating: Thaw completely and put chicken and vegetables on a microwave safe plate and reheat gently until warmed through.