MUSTARD ROASTED CHICKEN WITH VEGETABLES

I made this for the first time tonight. It tasted great and smelled fabulous. Next time I fix it, I'll add more carrots and onions. They were really tasty.

MUSTARD ROASTED CHICKEN WITH VEGETABLES

INGREDIENTS:

6 boneless, skinless chicken breasts

4-1/2 T. whole-grain mustard (I used Mailles)

3 T. low-sodium soy sauce

Kosher salt & pepper

8 small carrots, cut in half crosswise

1 red onion, cut in wedges

12 sprigs thyme

4 T. olive oil

DIRECTIONS:

1. Heat oven to 400 degrees.

2. Wash chicken in cold water and pat dry. Combine the mustard, soy sauce and 3/4 tsp. pepper in a large bowl. Whisk and add chicken to coat. Place chicken in a 9x13 pan.

3. Mix olive oil with 1 tsp. salt and 1/2 tsp. pepper. Add carrots andonion to coat and place around the chicken. Add thyme to olive oilmixture and lay a stem on top of each chicken breast and placeremainder in with the vegetables.

4. Roast until the chicken is cooked through and the vegetables are tender, about 50-60 minutes. I served this with brown rice on the side.