Herb-Roasted Chicken Tenders with Seasonal Vegetables

Thaw the frozen chicken tenderloins according to package directions. Pat dry with paper towels.

Preheat the oven to 425°F (220°C).

Strip the leaves from 1 sprig of rosemary and 1 sprig of thyme. Finely chop the herbs and mince the 2 garlic cloves.

In a bowl, whisk together 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, half the minced garlic, chopped herbs, zest from half the lemon, and 1/4 teaspoon salt and 1/8 teaspoon pepper.

Place the chicken tenderloins in the marinade and turn to coat. Let marinate for 10 minutes while preparing the vegetables.

Peel and cut 2 medium carrots into 2-inch sticks. Trim and halve 6 oz Brussels sprouts. Cut 1/4 red onion into wedges.

In a separate bowl, toss the prepared vegetables with 1 tablespoon olive oil, remaining minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

On a rimmed baking sheet, arrange the vegetables on one side. Place the remaining rosemary and thyme sprigs among the vegetables.

Heat an oven-safe skillet over medium-high heat. Once hot, add the marinated chicken tenderloins and sear for 2 minutes on each side until golden.

Transfer the chicken to the other side of the baking sheet with the vegetables.

Return the skillet to medium heat, add 2 tablespoons white wine to deglaze, scraping up any browned bits. Add 1/4 cup chicken broth and simmer for 1 minute. Pour this sauce over the chicken.

Squeeze juice from half the lemon over the vegetables.

Roast in the preheated oven for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.

Let rest for 3 minutes before serving.