Mustard Roasted Chicken And Vegetables

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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!