Roast Dijon Chicken with Vegetables

Roast Dijon Chicken with Vegetables

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Cook Time 38 minutes
Servings 4


  • 4 chicken-breast halves
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme, divided
  • 3/4 teaspoon salt, divided
  • non stick cooking spray
  • 3 cups (1/2-inch) cubed peeled sweet potato
  • 2 cups baby carrots
  • 1 large onion cut into 12 wedges
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley


  • Preheat oven to 475° F.
  • Combine mustard and 1/2 teaspoon thyme in a small bowl. Season chicken with 1/4 teaspoon salt. Heat a skillet sprayed 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 the top of each breast.
  • Combine potato, carrot, onion, oil, 1/2 teaspoon thyme, 1/2 teaspoon salt, and pepper. Place on a baking pan coated with cooking spray.
  • Bake for 10 minutes. Stir potato mixture; place chicken, skin side up, over potato mixture. Bake an additional 15-20 minutes or until the chicken is cooked through. Sprinkle with parsley.
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