Sheet pan dinners can be a bit tricky to pull off without overcooking or undercooking the various elements on the pan. Thanks to the June Oven and June Food Thermometer working together, you’ll always have evenly roasted vegetables and meat cooked exactly how you like it. Case in point: this quick and easy recipe that uses a spice-packed marinade to tenderize and flavor chicken breasts before you throw them on a pan with a slew of healthy vegetables. They roast together to perfection with no risk of burning or raw middles, and you get a wonderful meal with less dishes and less work. Boneless, skinless chicken breast also works in this recipe, just update the Chicken Breast Type when prompted in Step 9.