Roast Chicken Breast with Potatoes and Asparagus
- Total Time
- 0:53
- Prep
- 0:16
- Cook
- 0:37
- Serves
- 2
- Difficulty
- Easy
A hefty dose of pungent mustard and aromatic fresh tarragon gives clout to this one-pot meal.
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Dijon mustard2 Tbsp, whole-grain
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fresh tarragon1 Tbsp, or 1 teaspoon dried
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garlic clove(s)1 clove(s), medium, minced
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olive oil1 tsp, or extra-virgin
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honey1 tsp
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table salt½ tsp
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uncooked boneless skinless chicken breast(s)1 ¼ pound(s), or with bone
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uncooked potato(es)4 small, (about 1/2 pound) white, purple, or red potatoes, cut into 1-inch chunks
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uncooked carrot(s)2 medium, cut into 1/2-inch-thick slices
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uncooked asparagus½ pound(s), fresh
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lemon(s)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.