Roast Chicken Breast

What a beautiful dish! This white meat has never been so juicy and you'll have enough left over for lunch the next day. I hope you enjoy it just as much as I did.

Source: Weight Watchers
Ingredients: Serves 2 with 2 servings of chicken left over

2 Tbl whole-grain Dijon mustard
1 Tbl chopped fresh tarragon, or 1 tsp dried
1 garlic clove, minced
1 tsp olive oil
1 tsp honey
1/2 tsp salt
1 skinless bone-in chicken breast
4 small potatoes, cut into chunks
2 carrots, cut into chunks
1/2 lb fresh asparagus

1. Preheat oven to 400. Spray a 9x13 inch baking dish with nonstick spray.
2. Combine the mustard, tarragon, garlic, oil, honey and salt in a med bowl. Add the chicken; toss well to coat.
3. Place the chicken, breast side up, in the center of the baking dish. Add the potatoes and carrots to the mustard mixture and toss to coat. Arrange the potatoes and carrots around the chicken. Roast 25 minutes.
4. Meanwhile, trim and discard the tough ends of the asparagus; cut into 2 inch lengths. Add to potatoes and carrots in a baking pan; stirring to coat asparagus. Roast until chicken is cooked and vegetables are tender, about 12 minutes longer.
5. Cut the chicken breast in two. Wrap and refrigerate half for up to 3 days for later use. Thinly slice the remaining half chicken breast from the bone and serve with vegetables.

*I could only find bone-in skin on chicken breast. So I just removed skin before cooking.