Follow these steps for perfect results
Olive Oil
Dijon Mustard
Garlic
Minced
Herbes De Provence
Chicken Breasts
Skinless, Boneless
Onion
Roughly Chopped
Carrots
Roughly Chopped
Parsnips
Roughly Chopped
Red Potatoes
Roughly Chopped
Salt
Black Pepper
Freshly Ground
Preheat the oven to 485°F (252°C).
In a mixing bowl, whisk together olive oil, Dijon mustard, minced garlic, and herbes de Provence.
Cut each chicken breast into three equal portions.
Spread a small amount of the Dijon-herb mixture over the chicken portions.
Use about 2 tablespoons of the Dijon-herb mixture for the chicken.
Season the chicken with salt and pepper, then refrigerate.
Place roughly chopped onion, carrots, parsnips, and red potatoes in a large baking dish.
Season the vegetables well with salt and pepper.
Pour the remaining Dijon-herb mixture over the vegetables and stir to combine.
Roast the vegetables uncovered for about 20 minutes, or until nearly tender when pierced with a fork.
Remove the dish from the oven and take the chicken out of the refrigerator.
Nestle the chicken over the roasted vegetables.
Place the dish back in the oven uncovered.
Cook for about 12 minutes, or until the Dijon-herb mixture begins to turn golden brown and the chicken is cooked through.
Serve immediately.
Expert advice for the best results
For crispier vegetables, increase oven temperature slightly during the last 10 minutes of cooking.
Add a splash of white wine to the vegetables for extra flavor.
Ensure chicken is cooked to an internal temperature of 165°F (74°C).
Everything you need to know before you start
15 minutes
Vegetables can be chopped ahead of time.
Arrange the chicken on top of the vegetables and garnish with fresh herbs.
Serve with a side of crusty bread.
Serve with a simple green salad.
Pairs well with the herbs and mustard.
Discover the story behind this recipe
Comfort food
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