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Heat oven to 450°F. Coat a large baking pan with cooking spray. Place parsnips, carrots and potatoes in a large bowl. Toss with olive oil, salt, pepper and rosemary. Spoon into the prepared pan and roast for 35 minutes, turning after 15 minutes.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Coat chicken in flour and add half to the skillet. Cook 2 minutes per side. Remove to a plate and repeat with remaining 1 tablespoon oil and the rest of the chicken. Remove the chicken to the plate.
Reduce heat to medium, pour cider into the pan. Cook 1 minute, scraping up any browned bits. Stir in mustard, thyme, salt and pepper. Add the chicken and simmer over medium-low heat, covered, for 4 minutes. Spoon the sauce over the chicken. Serve with the roasted vegetables.