Mustard-Glazed Chicken With Roasted Vegetables

• 6 cups cubed peeled butternut squash (about 3 pounds)
• 3 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
• 2 parsnips, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
• 2 small red onions, cut into 1-inch wedges
• 1 medium sweet potato, peeled and cut into 1/2-inch pieces (about 2 cups)
• 1/4 cup extra-virgin olive oil, divided
• 1 tablespoon minced fresh rosemary
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon pepper, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 cup unsalted chicken stock
• 1/4 cup dry white wine
• 2 tablespoons whole-grain mustard
• 2 teaspoons honey

1. Place 2 baking sheets in oven. Preheat oven to 425u0b0 (leave pans in oven).
2. Combine first 5 ingredients in a large bowl. Add 3 tablespoons oil, rosemary, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper; toss. Arrange vegetable mixture on preheated baking sheets. Bake at 425u0b0 for 30 minutes, stirring after 15 minutes. Cool slightly; reserve 6 cups vegetable mixture.
3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 5 minutes on each side or until done. Remove chicken from pan. Add stock and wine to pan; cook 2 minutes. Stir in mustard and honey. Add chicken, turning to coat. Serve with remaining 2 cups vegetable mixture.
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butternut squash, carrots, parsnips, red onions, sweet potato, extravirgin olive oil, fresh rosemary, kosher salt, pepper, skinless, white wine, wholegrain mustard, honey

Taken from www.myrecipes.com/recipe/mustard-glazed-chicken-roasted-vegetables (may not work)