Mustard Roasted Chicken and Vegetables

Submitted by EagleRocker

"Quick and easy..this is always a crowd pleaser. Adapted from a January 2008 issue of Real Simple."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 2 lbs boneless skinless chicken breasts, cut into 6 pieces
• 2 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard
• 2 tablespoons light soy sauce
• 1⁄2 teaspoon black pepper
• 4 medium carrots, skinned and cut in half lengthwise
• 1 medium white onion, cut in wedges
• 3 small potatoes, cut into 1-inch pieces
• 8 asparagus spears, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 1⁄4 teaspoon salt

directions

1. Preheat oven to 400 degrees.
2. Combine whole grain mustard, dijon mustard, soy sauce, and black pepper in a bowl. Add chicken and set aside.
3. Peel and slice carrots, cut onions, cut asparagus, and cut potatoes. Add to a roasting pan or casserole dish.
4. Add olive oil, chopped rosemary, and salt to vegetables. Coat thoroughly.
5. Nestle chicken among the vegetables.
6. Back on the center rack 40-50 minutes or until chicken is cooked and veggies are soft.
7. Divide chicken among plates and enjoy!

Reviews

[NorthwestGal]

The roasted vegetables were a perfect side dish to the roasted chicken breasts, which offered just a slight hint of the tangy mustard sauce (just the way I like it!). And it's so easy to put together, too. I'll definitely make this dish again. This was one of my PAC Fall "08 selections.