Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: 1 chicken breast half and 1/2 cup vegetable mixture) (serving size: 1 chicken breast half and 1/2 cup vegetable mixture)
1. Place 2 baking sheets in oven. Preheat oven to 425° (leave pans in oven).
2. Combine first 5 ingredients in a large bowl. Add 3 tablespoons oil, rosemary, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper; toss. Arrange vegetable mixture on preheated baking sheets. Bake at 425° for 30 minutes, stirring after 15 minutes. Cool slightly; reserve 6 cups vegetable mixture.
3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 5 minutes on each side or until done. Remove chicken from pan. Add stock and wine to pan; cook 2 minutes. Stir in mustard and honey. Add chicken, turning to coat. Serve with remaining 2 cups vegetable mixture.