Mustard-Glazed Chicken With Roasted Vegetables Recipe

Name: Mustard-Glazed Chicken With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups cubed peeled butternut squash (about 3 pounds); 3 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup); 2 parsnips, peeled and cut into 1/2-inch pieces (about 2 1/2 cups); 2 small red onions, cut into 1-inch wedges; 1 medium sweet potato, peeled and cut into 1/2-inch pieces (about 2 cups); 1/4 cup extra-virgin olive oil, divided; 1 tablespoon minced fresh rosemary; 3/4 teaspoon kosher salt, divided; 3/4 teaspoon pepper, divided; 4 (6-ounce) skinless, boneless chicken breast halves; 1/2 cup unsalted chicken stock; 1/4 cup dry white wine; 2 tablespoons whole-grain mustard; 2 teaspoons honey

Servings: persons

6 cups cubed peeled butternut squash (about 3 pounds)
3 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
2 parsnips, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 small red onions, cut into 1-inch wedges
1 medium sweet potato, peeled and cut into 1/2-inch pieces (about 2 cups)
1/4 cup extra-virgin olive oil, divided
1 tablespoon minced fresh rosemary
3/4 teaspoon kosher salt, divided
3/4 teaspoon pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup unsalted chicken stock
1/4 cup dry white wine
2 tablespoons whole-grain mustard
2 teaspoons honey

1
Place 2 baking sheets in oven. Preheat oven to 425u00b0 (leave pans in oven).
2
Combine first 5 ingredients in a large bowl. Add 3 tablespoons oil, rosemary, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper; toss. Arrange vegetable mixture on preheated baking sheets. Bake at 425u00b0 for 30 minutes, stirring after 15 minutes. Cool slightly; reserve 6 cups vegetable mixture.
3
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 5 minutes on each side or until done. Remove chicken from pan. Add stock and wine to pan; cook 2 minutes. Stir in mustard and honey. Add chicken, turning to coat. Serve with remaining 2 cups vegetable mixture.
4
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5
.

2860

kcal

Calories

296

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups cubed peeled butternut squash (about 3 pounds), 3 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup), 2 parsnips, peeled and cut into 1/2-inch pieces (about 2 1/2 cups), 2 small red onions, cut into 1-inch wedges, and more.

Yes, Mustard-Glazed Chicken With Roasted Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard-Glazed Chicken With Roasted Vegetables

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