Roast Chicken Breast with Potatoes and Asparagus
2 tbsp whole grain Dijon mustard
1 tbsp chopped fresh tarragon
1 garlic, minced
1 tsp EVOO
1 tsp honey
1/2 tsp salt
1 skinless bone in chicken breast
4 small white, purple, or red potatoes
2 carrots
1/2 lb fresh asaparagus
2 lemon wedges
Combine mustard, tarragon garlic, oil, honey and salt. Add chicken and toss to coat.
Place chicken breast side up in centre of backing dish. Add potatoes and carrots to remaining mustard mixture. Toss well to coat and arrange around chicken. Roast 25 minutes at 400F.
Trim and discard rough edges of asparagus. Cut asparagus in 2 inch lengths. Add to potatoes and carrots in baking pan stirring to coat. Roast until chicken breast is done. About 12 minutes.
