Sheet-Pan Balsamic-Honey Chicken and Vegetables

Heat oven to 425°F. Spray 18x13x1-inch sheet pan with cooking spray.

In large bowl, mix broccoli, carrots and oil. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir thoroughly until well mixed. Spread mixture onto pan in a single layer; roast 15 minutes. Meanwhile, season chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

In 2-cup glass measuring cup, mix honey, balsamic vinegar, butter and garlic powder. Microwave uncovered on High 1 minute; stir. Microwave 30 seconds; stir. Mixture should be dark, bubbly and very slightly cling to a spoon when stirred. If necessary, heat in additional 15-second increments (2 to 3 minutes total microwave time), stirring after each. (Do not overheat; glaze will continue to thicken as it cools.) Reserve 2 tablespoons of the glaze for brushing on chicken, and keep remaining glaze for serving.

Remove pan from oven; stir vegetables. Add tomatoes and chicken to pan; brush chicken with the 2 tablespoons reserved glaze. Roast 20 to 25 minutes, or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and tomatoes are starting to blister.

Before serving, garnish with basil. Serve chicken with remaining glaze, vegetables and crescent rolls.