Easy 2-Step Chicken 'N Veggies

Ingredients

• 4 cups baby carrots
• 2 large onions, cut into 1/2-inch-thick wedges
• 2 cloves garlic, chopped
• 1 tsp. chopped fresh rosemary or 1/4 tsp. dried rosemary leaves, crushed
• 40 sprays I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil
• 6 boneless, skinless chicken breasts (about 1-1/2 lbs.)
• 1/8 tsp. freshly ground black pepper

Directions

1. Preheat oven to 425°.
2. Combine carrots, onions, garlic and 1/2 teaspoon rosemary in large bowl. Toss vegetables with 10 sprays I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil. Evenly coat chicken with remaining 30 sprays, then sprinkle with remaining rosemary and black pepper.
3. Arrange chicken and vegetables in 9 x 13-inch baking pan. Roast uncovered until chicken is thoroughly cooked and vegetables are tender, about 1 hour.