Roast Dijon Chicken and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cover chicken with a Dijon rub before roasting with vegetables for the best flavor. Ingredients:
1 1/2 tablespoons dijon mustard |
1 teaspoon dried thyme, divided |
4 chicken-breast halves |
3/4 teaspoon salt, divided |
cooking spray |
3 cups (1/2-inch) cubed peeled sweet potato or red bliss potato |
2 cups baby carrots (about 7 ounces) |
1 large vidalia or other sweet onion, cut into 12 wedges |
1 tablespoon olive oil |
1/2 teaspoon freshly ground black pepper |
1 tablespoon chopped fresh parsley |
Directions:
1. Preheat oven to 475°.
2. Combine mustard and 1/2 teaspoon thyme in a small bowl. Sprinkle chicken with 1/4 teaspoon salt. Heat a skillet coated with cooking spray over medium-high heat. Add chicken, skin side down; cook 5 minutes or until browned. Turn and cook an additional 3 minutes or until lightly browned. Remove chicken; spread mustard mixture evenly over skin side of each breast.
3. Combine potato, carrot, onion, oil, 1/2 teaspoon thyme, 1/2 teaspoon salt, and pepper. Place on a broiler pan coated with cooking spray.
4. Bake at 475° for 10 minutes. Stir potato mixture; place chicken, skin side up, over potato mixture. Bake an additional 15 minutes. Sprinkle with parsley.
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