Roast Dijon Chicken and Vegetables

Ingredients

• 7 ounces baby carrots 
• 0.5 teaspoon pepper black freshly ground
• 4  chicken-breast halves 
• 1.5 tablespoons dijon mustard 
• 1 teaspoon thyme leaves dried divided
• 1 tablespoon parsley fresh chopped
• 1 tablespoon olive oil 
• 3 cups bliss potato red cubed peeled
• 0.8 teaspoon salt divided
• 1 large vidalia sweet cut into 12 wedges

Equipment

• bowl
• frying pan
• oven
• broiler pan

Directions

1. Preheat oven to 47
2. Combine mustard and 1/2 teaspoon thyme in a small bowl.
3. Sprinkle chicken with 1/4 teaspoon salt.
4. Heat a skillet coated with cooking spray over medium-high heat.
5. Add chicken, skin side down; cook 5 minutes or until browned. Turn and cook an additional 3 minutes or until lightly browned.
6. Remove chicken; spread mustard mixture evenly over skin side of each breast.
7. Combine potato, carrot, onion, oil, 1/2 teaspoon thyme, 1/2 teaspoon salt, and pepper.
8. Place on a broiler pan coated with cooking spray.
9. Bake at 475 for 10 minutes. Stir potato mixture; place chicken, skin side up, over potato mixture.
10. Bake an additional 15 minutes.
11. Sprinkle with parsley.