Mustard Roasted Chicken and Vegetables

  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)

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