Roast chicken breast with potatoes and asparagus
2 Tbsp, whole-grain
1 Tbsp, or 1 teaspoon dried
1 medium clove(s), minced
1 tsp, or extra-virgin
uncooked boneless skinless chicken breast(s)
1¼ pound(s), or with bone
4 small, (about 1/2 pound) white, purple, or red potatoes, cut into 1-inch chunks
2 medium, cut into 1/2-inch-thick slices
½ pound(s), fresh
⅛ medium, or 2 wedges
- Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with nonstick spray.
- Combine the mustard, tarragon, garlic, oil, honey, and salt in a medium bowl. Add the chicken; toss well to coat.
- Place the chicken, breast-side up, in the center of the baking dish. Add the potatoes and carrots to the mustard mixture in bowl; toss well to coat. Arrange the potatoes and carrots around the chicken. Roast 25 minutes.
- Meanwhile trim and discard the tough ends of the asparagus; cut into 2-inch lengths. Add to potatoes and carrots in baking pan, stirring to coat asparagus. Roast until an instant-read thermometer inserted in the chicken breast registers 170°F and the vegetables are tender, about 12 minutes longer.
- Cut the chicken breast in two. Wrap and refrigerate half for up to 3 days for later use. Thinly slice the remaining half chicken breast from the bone (discard the bones) and serve with the vegetables and lemon wedges. Yields about 5 thin slices chicken and 11/2 cups vegetables per serving.