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Tarragon Chicken With Roasted Vegetables


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4 (6-ounce) skinned chicken breast halves

3 tablespoons chopped fresh or 2 teaspoons dried tarragon

1/2 teaspoon salt

1/2 teaspoon pepper, divided

10 pearl onions, unpeeled

1 cup baby carrots (or carrots cut into 2-inch pieces)

1 cup trimmed brussels sprouts, halved

1 tablespoon olive oil

2 plum tomatoes, quartered

1 teaspoon dried thyme

1 (15-ounce) bottle baby corn, drained

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