Roasted Herb Chicken and Vegetables

Elegant comfort food

4   carrots
4   potatoes
2.3 cups 150 ml   chicken stock
1 tsp 5 ml   salt
1 tsp 5 ml   pepper
4   chicken breasts
0.25 cup 50 ml   Dijon Mustard
1 clove   garlic, minced
1 tsp 5 ml   thyme
1 tsp 5 ml   tarragon
1. Preheat oven to 400*F/200*C. Lightly grease shallow casserole dish and place aside.

2. Peel and chop carrots into strips. Peel and chop potatoes into halved wedges. Place evenly in casserole dish. Pour half of chicken stock over top. Season with salt and pepper.

3. Bake, covered for 20-30 minutes. Stir vegetable once. Reduce heat to 375*F/190*C. Remove from oven.

4. Place chicken in dish. Add remainding stock with spices, mustard and garlic. Season with salt and pepper.

5. Bake for about 40 minutes, or until chicken is no longer pink. Pierce chicken to see if juices run clear. Serve with roasted vegetables.