Mustard Roasted Chicken and Vegetables

• 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

1. Preheat oven to 400 degrees.
2. Combine whole grain mustard, dijon mustard, soy sauce, and black pepper in a bowl.
3. Add chicken and set aside.
4. Peel and slice carrots, cut onions, cut asparagus, and cut potatoes.
5. Add to a roasting pan or casserole dish.
6. Add olive oil, chopped rosemary, and salt to vegetables.
7. Coat thoroughly.
8. Nestle chicken among the vegetables.
9. Back on the center rack 40-50 minutes or until chicken is cooked and veggies are soft.
10. Divide chicken among plates and enjoy!

chicken breasts, whole grain mustard, mustard, soy sauce, black pepper, carrots, white onion, potatoes, olive oil, fresh rosemary, salt

Taken from www.food.com/recipe/mustard-roasted-chicken-and-vegetables-305979 (may not work)