Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce

Ingredients

• 2 pounds baby potatoes halved
• 2.3 pound turkey breast boneless
• 5 tablespoons tarragon fresh divided chopped
• 16 ounce green beans french trimmed (haricots verts)
• 4 tablespoons dijon honey mustard divided
• 2 cups leeks white green thinly sliced ( and pale parts only; 2 large)
• 1 cup low-salt chicken broth 
• 2.5 tablespoons olive oil divided

Equipment

• bowl
• baking sheet
• oven
• whisk
• kitchen thermometer

Directions

1. Position 1 rack in top third and 1 rack inbottom third of oven and preheat to 425°F.Coat 2 heavy large rimmed baking sheetswith nonstick spray.
2. Whisk 2 tablespoonsmustard, 2 tablespoons tarragon, and 1tablespoon oil in small bowl.
3. Place turkeybreast, skin side up, on 1 prepared bakingsheet; sprinkle all over with salt and pepper.
4. Spread mustard mixture over skin. Roastturkey in bottom third of oven 45 minutes.
5. While turkey roasts, toss potatoes,sliced leeks, 1 tablespoon tarragon, and1 tablespoon oil in large bowl.
6. Sprinklewith salt and pepper; spread out onsecond baking sheet.
7. After turkey has roasted 45 minutes,place potatoes in top third of oven. Roastalong with turkey until potatoes are tender,stirring potatoes occasionally, about 45minutes.
8. Remove potatoes from oven.
9. Toss beans with 1 tablespoon tarragonand 1/2 tablespoon oil in large bowl; sprinklewith salt and pepper.
10. Spread beans aroundturkey; pour broth over beans. Continueroasting until thermometer inserted intothickest part of turkey registers 165°F andbeans are crisp-tender, 10 to 15 minutes.Rewarm potatoes in oven 5 minutes.
11. Place potatoes and beans on platter.Slice turkey; place on same platter.
12. Whisk 2tablespoons mustard into turkey juices onsheet; season with salt and pepper. Spoonsome juices over turkey; sprinkle with 1tablespoon tarragon. Pass remaining juices.
13. Per serving:450 calories,16 g fat,6 g fiber
14. Bon Appétit