Mustard Roasted Chicken and Vegetables

Total Time
55mins
Prep
15 mins
Cook
40 mins

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

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Ingredients

Nutrition

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!
Most Helpful

5 5

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.