Mustard Roasted Chicken and Vegetables

READY IN: 55mins
Recipe by EagleRocker

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

Top Review by 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.

Ingredients Nutrition


  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!

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