Garlic and Herb Roast Chicken and Vegetables

Garlic and Herb Roast Chicken and Vegetables


  • 1 1/2 pounds red potatoes, cut into 1-inch cubes
  • 1/2 pound baby carrots
  • 4 large shallots, peeled and halved
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • Cooking spray
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons chopped fresh basil
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • Rosemary sprigs (optional)


  1. Preheat oven to 400°.

  2. Combine first 5 ingredients in a shallow roasting pan coated with cooking spray. Bake at 400° for 20 minutes.

  3. Combine mustard and next 5 ingredients (mustard through garlic). Toss 2 tablespoons mustard mixture with vegetables. Spread remaining mustard mixture evenly over chicken. Arrange chicken in pan with vegetables. Bake an additional 20 minutes or until chicken is done.

  4. Garnish with a rosemary sprig, if desired.

  • Yield: 4 servings (serving size: 1 chicken breast half and 1 cup vegetables)

Nutritional Information

Calories per serving: 314
Caloriesfromfat per serving: 14%
Fat per serving: 5.1g
Saturated fat per serving: 0.8g
Monounsaturated fat per serving: 2.4g
Polyunsaturated fat per serving: 1g
Protein per serving: 32.8g
Carbohydrate per serving: 39.6g
Fiber per serving: 5.2g
Cholesterol per serving: 66mg
Iron per serving: 3.2mg
Sodium per serving: 528mg
Calcium per serving: 81mg

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