Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
45 Mins
Total Time
55 Mins
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)

How to Make It

Step 1

Place 2 baking sheets in oven. Preheat oven to 425° (leave pans in oven).

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Mixed reviews

August 14, 2017
I thought this was excellent but my husband and daughter didn't finish theirs and they said not to make it again.  *sigh*

Dorseyl's Review

March 05, 2015
I thought this meal was just okay. For as good as the veggies smelled and as much as I love whole grain mustard, the final product just didn't wow me. It felt like something was missing. What I do like is the "roast a bunch of veggies and use them for three different meals" thing that CL decided to do with this recipe (and the roasted vegetable soup and turnovers). MORE OF THAT, PLEASE!

Great as is

March 26, 2015
Didn't change a thing from the recipe and it was fantastic.  Veggies are the highlight here.

eppercival's Review

February 26, 2015
I didn't make the vegetables (even though they look great), but the chicken was excellent. This is a quick and easy weeknight meal.