Chicken and Asparagus
olive oil nonstick spray
1/4 cup honey-dijon mustard
2 tbsp chopped fresh tarragon or 1 tsp dried
1/2 tsp salt
1/2 tsp black pepper
2 bone-in chicken breasts, skinned
1 lb baby carrots (or not)
2 cups scrubbed, halved baby potatoes
1 lb fresh asparagus
Preheat oven to 400. Spray 9x13 baking dish with olive oil nonstick spray. Mix mustard, tarragon, salt, and pepper in medium bowl. Add chicken and toss to coat. Place chicken, breast side up, in center of baking dish. Add carrots and potatoes around chicken. Lightly spray chicken and carrots with olive oil nonstick spray and roast 25 minutes. Add the asparagus to baking dish, stirring to coat. Roast until chicken is cooked through and the vegetables are tender, about 10 minutes. Discard bones and slice chicken; serve with vegetables.
1/4 cup honey-dijon mustard
2 tbsp chopped fresh tarragon or 1 tsp dried
1/2 tsp salt
1/2 tsp black pepper
2 bone-in chicken breasts, skinned
1 lb baby carrots (or not)
2 cups scrubbed, halved baby potatoes
1 lb fresh asparagus
Preheat oven to 400. Spray 9x13 baking dish with olive oil nonstick spray. Mix mustard, tarragon, salt, and pepper in medium bowl. Add chicken and toss to coat. Place chicken, breast side up, in center of baking dish. Add carrots and potatoes around chicken. Lightly spray chicken and carrots with olive oil nonstick spray and roast 25 minutes. Add the asparagus to baking dish, stirring to coat. Roast until chicken is cooked through and the vegetables are tender, about 10 minutes. Discard bones and slice chicken; serve with vegetables.
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