Honey-Mustard Roast Chicken with Winter Vegetables
Preheat oven to 375 degrees F. Coat a large roasting pan with cooking spray.Advertisement
Combine potatoes, carrots, parsnips, garlic and oil in the roasting pan. Season with 1/4 teaspoon salt and pepper; toss well. Season chicken with the remaining 1/4 teaspoon salt and pepper and place, skinned-side down, in the center of the pan with rosemary sprigs. Sprinkle with chopped rosemary. Roast the chicken and vegetables for 20 minutes.
Meanwhile, combine mustard and honey in a small bowl.
Turn the chicken over and stir the vegetables. Brush the chicken with honey-mustard mixture. Continue roasting, stirring vegetables once or twice, until the chicken is cooked through and vegetables are tender, 25 to 35 minutes more. (If the chicken is done before the vegetables, remove and keep warm while vegetables finish cooking.) Serve immediately.
2 starch, 4 vegetable, 3 lean meat, 3 lean meat, 1/2 fat