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Categories:
chicken breasts whole-grain mustard mustard soy sauce black pepper carrots white onion potatoes olive oil fresh rosemary salt
Viewed: 57 - Published at: 6 years agoIngredients
- 2 lbs boneless skinless chicken breasts, cut into 6 pieces
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons light soy sauce
- 12 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
- 14 teaspoon salt
Method
- Preheat oven to 400 degrees.
- Combine whole grain mustard, dijon mustard, soy sauce, and black pepper in a bowl.
- Add chicken and set aside.
- Peel and slice carrots, cut onions, cut asparagus, and cut potatoes.
- Add to a roasting pan or casserole dish.
- Add olive oil, chopped rosemary, and salt to vegetables.
- Coat thoroughly.
- Nestle chicken among the vegetables.
- Back on the center rack 40-50 minutes or until chicken is cooked and veggies are soft.
- Divide chicken among plates and enjoy!
