Ingredients:

• 4 boneless chicken breasts
• 1 lb. baby carrots
• 1 lb. red potatoes
• 1 red onion
• 1/4 cup olive oil
• 2 tbsp honey
• 2 tsp Dijon mustard
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F.
2. Wash and chop the baby carrots, red potatoes, and red onion into bite-sized pieces.
3. In a small mixing bowl, whisk together olive oil, honey, Dijon mustard, minced garlic, salt, and pepper. Set aside.
4. Place the chicken breasts in a large baking sheet and arrange the chopped vegetables around them.
5. Pour the olive oil mixture over the chicken and vegetables, and toss with your hands to coat everything evenly.
6. Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
7. Option to garnish with parsley before serving.