4 small carrots, peeled, halved lengthwise and cut crosswise into 1-inch-thick half-moons
3 medium-size parsnips, peeled, halved lengthwise, sliced
2 heads Belgian endive, trimmed, cut into 1-inch pieces
2 onions, each cut into 8 wedges
2 T. vegetable oil
1 tsp. salt
1/2 C. honey-mustard
2 T. fresh lemon juice
1/2 tsp. dried thyme
1/2 tsp. dried thyme
3 large skinless chicken breast halves on bone (2 1/2 lb. total), fat trimmed, each cut in half
4 medium-size zucchini (about 2 lb.), cut into 1 1/2-inch pieces
2 C. chopped broccoli rabe

Heat oven to 400°. Place carrots, parsnips, endive and onions in very large bowl. Add oil; toss to coat. Transfer to large roasting pan. Season with 1/2 tsp. salt. In small C., mix honey-mustard, lemon juice and thyme. Remove 3 T.; reserve. Place chicken on top of vegetables. Sprinkle with remaining salt. Brush with the 3 T. honey-mustard mixture. Bake in 400° oven 25 minutes. Remove pan from oven. Add zucchini. Increase temperature to 450°. Bake in 450° oven 10 minutes. Remove chicken to platter; keep warm. Stir remaining honey-mustard mixture into vegetables in roasting pan. Bake in 450° oven 10 minutes. Meanwhile, steam broccoli rabe until tender, 2 to 3 minutes. Divide vegetables among plates. Serve with chicken and broccoli rabe.

Yield: 6 servings
Calories: 348
Fat: 12g
Fiber: 4g