Mustard Roasted Chicken and Vegetables Recipe

Name: Mustard Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts, cut into 6 pieces; 2 tablespoons whole grain mustard; 1 tablespoon Dijon mustard; 2 tablespoons light soy sauce; ½ teaspoon black pepper; 4 medium carrots, skinned and cut in half lengthwise; 1 medium white onion, cut in wedges; 3 small potatoes, cut into 1-inch pieces; 8 asparagus spears, cut into 1-inch pieces; 2 tablespoons olive oil; 2 tablespoons fresh rosemary, chopped; ¼ teaspoon salt

Servings: persons

2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 tablespoons whole grain mustard
1 tablespoon Dijon mustard
2 tablespoons light soy sauce
½ teaspoon black pepper
4 medium carrots, skinned and cut in half lengthwise
1 medium white onion, cut in wedges
3 small potatoes, cut into 1-inch pieces
8 asparagus spears, cut into 1-inch pieces
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
¼ teaspoon salt

1
Preheat oven to 400 degrees.
2
Combine whole grain mustard, dijon mustard, soy sauce, and black pepper in a bowl.
3
Add chicken and set aside.
4
Peel and slice carrots, cut onions, cut asparagus, and cut potatoes.
5
Add to a roasting pan or casserole dish.
6
Add olive oil, chopped rosemary, and salt to vegetables.
7
Coat thoroughly.
8
Nestle chicken among the vegetables.
9
Back on the center rack 40-50 minutes or until chicken is cooked and veggies are soft.
10
Divide chicken among plates and enjoy!

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts, cut into 6 pieces, 2 tablespoons whole grain mustard, 1 tablespoon Dijon mustard, 2 tablespoons light soy sauce, and more.

Yes, Mustard Roasted Chicken and 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.

That's it — enjoy your meal!

Mustard Roasted Chicken and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions