Chicken & Garlic Vegetables

2 Tbsp lemon juice
2 Tbsp olive oil
2 tsp salt
2 tsp dried rosemary
2 tsp dried thyme
1/4 tsp black pepper
2 large baking potatoes
4 large carrots
12 cloves garlic
8 oz small white mushrooms
4 chicken breast halves
Fresh thyme sprigs for garnish, optional

Preheat the over to 450.
Combine the lemon juice, olive oil, salt, rosemary, thyme, and pepper in a small bowl and mix well.
Peel potatoes and cut into chunks (not large). Cut the carrots into chunks. Combine the potatoes, carrots, garlic and mushrooms in a 12x9 baking pan.
Add 2 Tbsp of lemon juice mixture to vegetable mixture and toss to mix well. Arrange chicken over top. Drizzle with the remaining lemon juice mixture.
Bake in upper third of oven for about 20 minutes. Reduce oven temperature to 375.
Bake mixture until an instant read thermometer inserted in center of meat registers 180, about 25 minutes.
Transfer chicken and vegetables to a serving platter using a slotted spoon. Drizzle with pan juices. Garnish with fresh thyme sprigs, if desired.