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)


Preheat oven to 400°.

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

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.

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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