Mustard-Rosemary Chicken and Vegetables

I recently came across a recipe I had saved from Martha Stewart's magazine for Mustard-Rosemary Chicken with Carrots and Potatoes. It looked delicious, but I decided to make a few changes to fit my preferences.

Mustard-Rosemary Chicken and Vegetables

4 tsp olive oil
salt
pepper
3 large carrots, peeled and cut into 1/2 inch pieces (3 cups)
1 lb baby Yukon Gold or Red Bliss potatoes, quartered
2 cups halved Brussels sprouts
1 onion, chopped into 1 1/2 inch pieces
1/4 cup Dijon mustard
4 cloves garlic, minced
1 1/2 tsp chopped fresh rosemary, plus 3 sprigs
4 boneless, skinless chicken breasts
1 lemon

1. Preheat oven to 425°. Toss together carrots, potatoes, Brussels sprouts, onion, 2 teaspoons oil, salt and pepper in a bowl and set aside.

2. In another bowl, combine mustard, garlic, chopped rosemary and 2 teaspoons oil. Rub mixture over chicken to coat.

3. Place chicken on baking sheet and add vegetables and rosemary sprigs evenly around the chicken. Bake until chicken is slightly golden and cooked completely through, about 45 minutes. Half way through baking, flip each chicken breast and stir vegetables to prevent sticking and ensure even cooking. Squeeze lemon over chicken and vegetables before serving.

Amanda's Analysis:
Martha does it again! This recipe was delicious! The chicken stayed moist and the mustard and rosemary gave it a nice flavor. I have been really enjoying roasted vegetables recently and once again, they didn't disappoint! The rub is very quick to put together and the chicken could be served with many different side dishes. I give this Mustard-Rosemary Chicken 6 spoons!

John's Jibba-Jabba:
Amanda does it again! She has really been on a roasted vegetable kick recently and this is one of the tastiest of the bunch. I must say though that it could have been better as she forgot to add the lemon. The addition of some acid would have really put this one over the top. Even so, this is a recipe worth rooting for. 6 spoons!