Roast Dijon Chicken and Vegetables

1 Ratings
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Cover chicken with a Dijon rub before roasting with vegetables for the best flavor.

By Karen Levin
Recipe by Health September 2004

Gallery

Credit: Leigh Beisch

Recipe Summary

Yield:
4 servings (serving size: 1 breast and 1 cup potato mixture)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 475°.

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  • Combine mustard and 1/2 teaspoon thyme in a small bowl. Sprinkle chicken with 1/4 teaspoon salt. Heat a skillet coated with cooking spray over medium-high heat. Add chicken, skin side down; cook 5 minutes or until browned. Turn and cook an additional 3 minutes or until lightly browned. Remove chicken; spread mustard mixture evenly over skin side of each breast.

  • Combine potato, carrot, onion, oil, 1/2 teaspoon thyme, 1/2 teaspoon salt, and pepper. Place on a broiler pan coated with cooking spray.

  • Bake at 475° for 10 minutes. Stir potato mixture; place chicken, skin side up, over potato mixture. Bake an additional 15 minutes. Sprinkle with parsley.

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 www.choosemyplate.gov.

Nutrition Facts

Per Serving:
284 calories; fat 7g; saturated fat 1g; mono fat 4g; poly fat 1g; protein 30g; carbohydrates 25g; fiber 3g; cholesterol 73mg; iron 3mg; sodium 462mg; calcium 64mg.
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