Garlic and Herb Roast Chicken and Vegetables

Ingredients

• 0.5 pound baby carrots 
• 0.5 teaspoon pepper black freshly ground
• 3 tablespoons dijon mustard 
• 1.5 tablespoons basil fresh chopped
• 1.5 tablespoons parsley fresh chopped
• 1.5 tablespoons rosemary fresh chopped
• 3  garlic cloves minced
• 2 teaspoons olive oil 
• 1.5 pounds potatoes red cut into 1-inch cubes
• 0.3 teaspoon salt 
• 4 large shallots peeled halved
• 16 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• oven
• roasting pan

Directions

1. Preheat oven to 40
2. Combine first 5 ingredients in a shallow roasting pan coated with cooking spray.
3. Bake at 400 for 20 minutes.
4. Combine mustard and next 5 ingredients (mustard through garlic). Toss 2 tablespoons mustard mixture with vegetables.
5. Spread remaining mustard mixture evenly over chicken. Arrange chicken in pan with vegetables.
6. Bake an additional 20 minutes or until chicken is done.
7. Garnish with a rosemary sprig, if desired.