Roasted Chicken with Potatoes and Asparagus

This recipe is a Weight Watchers recipe.  It has a pointsplus value of 14… so… it really isn’t a diet meal.


Roasted Chicken with Potatoes and Asparagus

Servings:  2
Preparation Time:  16 min
Cooking Time:  37 min
Level of Difficulty:  Easy


2 Tbsp Dijon mustard, whole-grain
1 Tbsp fresh tarragon, or 1 teaspoon dried
1 clove(s) (medium) garlic clove(s), minced
1 tsp olive oil, or extra-virgin
1 tsp honey
1/2 tsp table salt
1 1/4 pound(s) uncooked boneless, skinless chicken breast, or with bone
4 small uncooked potato(es), (about 1/2 pound) white, purple, or red potatoes, cut into 1-inch chunks
2 medium carrot(s), cut into 1/2-inch-thick slices
1/2 pound(s) asparagus, fresh
1/8 medium lemon(s), or 2 wedges


  • Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with nonstick spray.
  • Combine the mustard, tarragon, garlic, oil, honey, and salt in a medium bowl. Add the chicken; toss well to coat.
  • Place the chicken, breast-side up, in the center of the baking dish. Add the potatoes and carrots to the mustard mixture in bowl; toss well to coat. Arrange the potatoes and carrots around the chicken. Roast 25 minutes.
  • Meanwhile trim and discard the tough ends of the asparagus; cut into 2-inch lengths. Add to potatoes and carrots in baking pan, stirring to coat asparagus. Roast until an instant-read thermometer inserted in the chicken breast registers 170°F and the vegetables are tender, about 12 minutes longer.
  • 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 (discard the bones) and serve with the vegetables and lemon wedges. Yields about 5 thin slices chicken and 11/2 cups vegetables per serving.


  • The whole-grain mustard looks wonderful on the chicken, but regular Dijon mustard would be fine, too. One-pound mesh bags of small confetti potatoes (white, purple, and red) are available in many supermarkets today and are great for adding menu variety in households of two. If you can’t find them, use small white or red potatoes.

    An easy way to rid asparagus stalks of their tough ends is to break each one off with your fingers at the point where the stem snaps easily. If the chicken is cooked before the vegetables are tender, remove the chicken and cook the vegetables a few minutes longer.




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