Only dressed tomatoes need apply.

It's tomato season at our house, where anything that has tomatoes in the recipe is game for trying. When tomatoes are paired with basil - I'm all in. Found a sheet pan recipe for roasted potatoes and bruschetta chicken - that seemed like a no-brainer.
I probably made a few too many potatoes - Andy claimed there were just the right amount of potatoes. The star of the dish was the bruschetta that you made to put on top of the baked chicken. I'm an avid bruschetta lover. It contains several things I love, basil, onions, garlic, and red wine vinegar. Oh and toss in some tomatoes too. I'm not all about the tomato. I like it in things, I like it cooked in sauces, even on a sandwich here and there - but to pick up a tomato and just eat it? Nope. To eat a cherry tomato and squirt the goo all over? nope. No thanks. But chop it up, add some onion, garlic, basil, red wine vinegar (or in this case balsamic), and salt and pepper? Yes. Very good. I'm weird - I know - I've accepted it... let's move on.

Sheet Pan Bruschetta Chicken
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
16 ounces baby red potatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 cup freshly grated Parmesan
4 ounces fresh mozzarella cheese, cut into 4 slices
For the bruschetta
2 cups cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/4 cup basil leaves, chiffonade
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper, to taste. Set aside.
Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.
Place potatoes onto the opposite side of the prepared baking sheet in a single layer. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
Serve immediately, topped with bruschetta.