| | Directions | | Preheat oven to 475°. 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. Combine potato, carrot, onion, oil, 1/2 teaspoon thyme, 1/2 teaspoon salt, and pepper. Place on a broiler pan coated with cooking spray. 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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| Ingredients | | - |  | 1 1/2 tablespoons dijon mustard |
| - | | 1 teaspoon dried thyme, divided |
| - | | 4 chicken breast halves |
| - | | 3/4 teaspoon Salt, Divided |
| - | | cooking spray |
| - | | 3 cups cubed peeled sweet potato |
| - | | 2 cups baby carrots |
| - | | 1 red onion, cut into 12 wedges (large) |
| - | | 1 tablespoon olive oil |
| - | | 1/2 teaspoon black pepper |
| - | | 1 tablespoon chopped parsley |
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