Shelly's Recipe

GARLIC AND HERB ROAST CHICKEN AND VEGETABLES

Category: Chicken

1 1/2 lbs red potatoes, cut into 1-inch cubes
1/2 lbs baby carrots
4 large shallots, peeled and halved
2 tsp olive oil
1/4 tsp salt
Cooking spray
3 tbsp Dijon mustard
1 1/2 tbsp chopped fresh basil, parsley and rosemary
1/2 tsp freshly ground black pepper
3 garlic cloves, minced
4 (4-oz) 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 tbsp 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.