Rosemary Chicken with Veggies (gluten & dairy free!)

This is a version of a recipe that I got from my mother-in-law a few years back (she got it out of Real Simple). I made a few modifications to make it exactly to my liking and it is always a great go to meal! It is always a hit with guests too. 

      Preheat Oven to 375 degrees. 

• 1 lb red potatoes, sliced into thin pieces so they cook all the way through
• 3 large carrots, skinned and sliced into 2 inch wedges
• 3 zucchini, sliced into 2 inches wedges
• 1 small sweet onion, sliced
• 1 bunch fresh rosemary (chopped)
• 4 tablespoons dijon mustard
• 4 tablespoons olive oil
• salt & pepper
• 4 boneless chicken breasts

1. Cut up potatoes, carrots, zucchini, & onions. Mix together.
2. Mix together olive oil, chopped up rosemary & mustard. Toss with the vegetable mixture. (We really like the sauce so sometimes we double it just to have everything really coated!)
3. Pour vegetables into a roasting pan. 
4. Lay chicken breasts on top and season with salt & pepper. 

Cook at 375degrees for an hour. Sometimes the potatoes are still a little on the crunchy side so I always make sure to slice them pretty thin so they cook all the way through. 

Enjoy!