3 T grainy Dijon mustard

1 T honey

1/4 cup olive oil

4 skinless chicken breasts

1 tsp coarse salt

dash of pepper

12oz baby red potatoes

1-2 handful baby carrots

2 small red onions, cut into wedges

10 sprigs thyme


Heat oven to 400 degrees.  Combine the mustard, honey and 2 T oil and rub all over the chicken.  Season with 1/2 tsp salt plus pepper to taste.  Toss the potatoes, carrots and onions with remaining 2 T oil and thyme.  Season with remaining 1/2 tsp salt plus pepper to taste.  Place chicken on a rimmed baking sheet and scatter vegetables around them.  Bake until vegetables are caramelized (stir halfway through cooking time) and chicken is golden and reaches an internal temperature of 165 degrees or about 45 minutes.


Nutrition info (4 servings):

(Per serving) 512 calories, 32g fat, 26g protein, 30g carbs, 8g sugar, 3g fiber, 864mg sodium, 135mg cholesterol