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Easy Herb-Roasted Chicken & Vegetables

Although the chicken and vegetables are a very filling meal on their own, I also like to put some garlic bread in the oven in the last 15 minutes of cooking (when I add the asparagus). It rounds the meal out and gives it a little something special.
Servings 4
Author Lauren Keating


  • 4 Red Potatoes cut into 1-inch cubes
  • 4 Carrots peeled and cut into matchsticks
  • ¼ pound Crimini Mushrooms cut into quarters
  • 1 tsp. Butter cut into several pieces
  • 2 Tbs grainy Dijon Mustard
  • 1 tsp. Herbs de Provence
  • 1 clove Garlic minced
  • 1 Tbs Olive Oil
  • ½ tsp. Maple Syrup
  • 1 pound boneless skinless Chicken Breasts
  • ½ pound Asparagus cut into 2-inch pieces
  • Salt and Pepper


  • Preheat oven to 400.
  • Spray a medium roasting pan with olive oil or cooking spray. Add the potatoes, carrots, mushrooms to the pan, sprinkle the pieces of butter over the vegetables.
  • Combine the next 5 ingredients (through maple syrup) along with a pinch of salt in a shallow dish. Mix 1 Tablespoon of the sauce into your vegetables. Place the chicken breasts in the remaining sauce, spreading it around so that they are well coated. Place the chicken breasts in your roasting pan, on top of the vegetables.
  • Bake for 30 minutes. Add the asparagus and bake for another 20 minutes, or until vegetables are cooked through. Season to taste with salt and pepper.