Leigh Beisch
Yield
4 servings (serving size: 1 breast and 1 cup potato mixture)

Cover chicken with a Dijon rub before roasting with vegetables for the best flavor.

Choose sweet potatoes, which are a great source of beta-carotene, disease-fighting antioxidants, and vitamin A. They're also full of fiber, which will keep you feeling full longer than white potatoes.

Recipe Is:

How to Make It

Step 1

Preheat oven to 475°.

Step 2

Combine mustard and 1/2 teaspoon thyme in a small bowl. Sprinkle chicken with 1/4 teaspoon salt. Heat a skillet coated with cooking spray over medium-high heat. Add chicken, skin side down; cook 5 minutes or until browned. Turn and cook an additional 3 minutes or until lightly browned. Remove chicken; spread mustard mixture evenly over skin side of each breast.

Step 3

Combine potato, carrot, onion, oil, 1/2 teaspoon thyme, 1/2 teaspoon salt, and pepper. Place on a broiler pan coated with cooking spray.

Step 4

Bake at 475° for 10 minutes. Stir potato mixture; place chicken, skin side up, over potato mixture. Bake an additional 15 minutes. Sprinkle with parsley.

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