Roast Dijon Chicken And Vegetables

• 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

1. Preheat oven to 475u0b0.
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 475u0b0 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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mustard, thyme, chicken, salt, cooking spray, red, baby carrots, vidalia, olive oil, freshly ground black pepper, parsley

Taken from www.myrecipes.com/recipe/roast-dijon-chicken-vegetables (may not work)