4 small carrots, peeled, halved lengthwise and cut crosswise into 1-inch-thick half-moons
\n3 medium-size parsnips, peeled, halved lengthwise, sliced
\n2 heads Belgian endive, trimmed, cut into 1-inch pieces
\n2 onions, each cut into 8 wedges
\n2 T. vegetable oil
\n1 tsp. salt
\n1\/2 C. honey-mustard
\n2 T. fresh lemon juice
\n1\/2 tsp. dried thyme
\n1\/2 tsp. dried thyme
\n3 large skinless chicken breast halves on bone (2 1\/2 lb. total), fat trimmed, each cut in half
\n4 medium-size zucchini (about 2 lb.), cut into 1 1\/2-inch pieces
\n2 C. chopped broccoli rabe<\/p>\n
Heat oven to 400\u00b0. 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\u00b0 oven 25 minutes. Remove pan from oven. Add zucchini. Increase temperature to 450\u00b0. Bake in 450\u00b0 oven 10 minutes. Remove chicken to platter; keep warm. Stir remaining honey-mustard mixture into vegetables in roasting pan. Bake in 450\u00b0 oven 10 minutes. Meanwhile, steam broccoli rabe until tender, 2 to 3 minutes. Divide vegetables among plates. Serve with chicken and broccoli rabe.<\/p>\n
Yield: 6 servings
\nCalories: 348
\nFat: 12g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n