Honey Mustard Glazed Chicken with Roasted Root Vegetables

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Season the chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Set aside to come to room temperature while preparing other ingredients.

In a small bowl, whisk together 3 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 1/4 cup honey, 1 tablespoon apple cider vinegar, and 1 tablespoon fresh thyme leaves until well combined. Set aside.

Peel and cut 4 large carrots, 2 medium parsnips, and 2 medium sweet potatoes into 1-inch chunks. Cut 1 medium red onion into wedges.

In a large bowl, toss the prepared vegetables with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and leaves from 1 sprig of rosemary.

Spread the vegetables in an even layer on the prepared baking sheet, leaving space in the center for the chicken. Roast for 15 minutes.

While vegetables are roasting, heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.

Sear the chicken breasts for 3-4 minutes on each side until golden brown.

Brush half of the honey mustard glaze over the chicken breasts, coating them evenly.

Remove the baking sheet from the oven, push the vegetables to the sides, and place the glazed chicken in the center.

Return the baking sheet to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

During the last 5 minutes of cooking, brush the remaining honey mustard glaze over the chicken.

Remove from the oven and let the chicken rest for 5 minutes before slicing.

Garnish with chopped fresh parsley and the remaining rosemary sprig. Serve the sliced chicken with the roasted vegetables.