Whisk together Dijon, honey, rosemary, garlic, and Borsari salt.

Add olive oil.

Pour most of the marinade into a large plastic bag. If you would like, reserve some of the marinades to toss with the vegetables before you serve it. Add chicken to bag, and marinade for 20 minutes or overnight. However long you have is fine.

My kids don’t really like sweet potatoes, and I am desperate for them to at least try them. I used a small cookie cutter to cut them into little flower shapes. They still don’t love them, but at least they tried them.

Line a baking sheet with foil. Preheat oven to 400 degrees. Spread the vegetables out and drizzle with olive oil and salt and pepper.

Add the chicken and nuzzle them into between the vegetables.

Bake for 35 to 45 minutes. If the chicken is cooked before the root vegetables, take the chicken off of the pan and put it on a plate covered with foil and let the vegetables cook longer.

Sometimes I serve the vegetables alongside and sometimes I toss everything together. Whatever you want to do. I added a good handful of arugula and drizzled some white lemon balsamic vinegar and olive oil over the greens and sprinkled with pistachios and blue cheese crumbles.