Mustard Chicken with Roasted Root Vegetables (from cooking light)

tonight I made a Simple, yet very easy chicken with roasted root vegetables from the current cooking light issue. the first lady michelle Obama was in the cover of that magazine just so you know. tomorrow I am going to make the roasted vegetable soup recipe from the same magazine. i saved 4 cups of roasted root vegetables in the fridge for tomorrow and it was be soo good! so get cooking this week!

Mustard-Glazed Chicken with Roasted Vegetables
from cooking light march issue

6 cups cubed peeled butternut squash (about 3 pounds)

3 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)

2 parsnips, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)

2 small red onions, cut into 1-inch wedges

1 medium sweet potato, peeled and cut into 1/2-inch pieces (about 2 cups)

1/4 cup extra-virgin olive oil, divided

1 tablespoon minced fresh rosemary

3/4 teaspoon kosher salt, divided

3/4 teaspoon pepper, divided

4 (6-ounce) skinless, boneless chicken breast halves

1/2 cup unsalted chicken stock

1/4 cup dry white wine

2 tablespoons whole-grain mustard

2 teaspoons honey

 

method

Place 2 baking sheets in oven. Preheat oven to 425° (leave pans in oven).2. Combine first 5 ingredients in a large bowl. Add 3 tablespoons oil, rosemary, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper; toss. Arrange vegetable mixture on preheated baking sheets. Bake at 425° for 30 minutes, stirring after 15 minutes. Cool slightly; reserve 6 cups vegetable mixture for the roasted vegetable soup recipe tomorrow for my tomorrow's blog.
3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 5 minutes on each side or until done. Remove chicken from pan. Add stock and wine to pan; cook 2 minutes. Stir in mustard and honey. Add chicken, turning to coat. Serve with remaining 2 cups vegetable mixture.