Mustard Roasted Chicken and Vegetables |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Quick and easy..this is always a crowd pleaser. Adapted from a January 2008 issue of Real Simple. 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!
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