Ingredients

  • 3 cups carrots, peeled and cut into one inch pieces
  • 4 bone-in chicken breast halves
  • 2 tablespoons Dijon mustard
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 2 large sweet onions, peeled and quartered

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 475.
  • EQUIPMENT:

Step 2

  • Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the chicken breasts until brown, about 5 minutes per side.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 3

  • Meanwhile, stir poultry seasoning into mustard. When chicken is browned, brush the skin sides with the mustard mixture and place in heavy roasting pan.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Toss vegetables with remaining olive oil, salt and pepper and add to pan. Roast for 40 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 40 minutes

Step 5

  • Transfer chicken and vegetables to serving platter or individual dishes.
  • INGREDIENTS:

Step 6

  • Garnish with parsley, grind pepper on top and serve.
  • INGREDIENTS: