Honey-Mustard Chicken with Roasted Vegetables
An easy meal to prepare for weeknights or when hosting guests features tender roasted vegetables and honey-mustard chicken.
Preheating the oven to 425 degrees Fahrenheit, put an 11×17-inch baking sheet inside (220 degrees C).
In a large bowl, mix the butternut squash, carrots, parsnip, sweet potato, and red onion.
Add the 2 tablespoons of olive oil, the rosemary, the 1/2 teaspoon of sea salt, and the 1/4 teaspoon of pepper, and stir to combine.
The warmed baking sheet from the oven should be spread with the vegetable mixture in a single layer.
Vegetables should be roasted in a preheated oven for 15 minutes, then stirred and roasted for another 15 minutes or so until tender.
On a work surface, pound chicken to a thickness of 1/2 inch.
Season to taste with 1/4 teaspoon salt and ground black pepper.