Chicken with Mustard-White Wine Sauce and Spring Vegetables

This dish combines products of early spring and comfortable for cold weather.
Place the jelly roll pan in the oven. Preheat the oven to 425 degrees (leave the jelly roll pan in the oven while it warms up).Combine the first 3 ingredients in a bowl; drizzle with 1 1/2 tablespoons of oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well to coat. Add the vegetable mixture to the preheated skillet. Bake at 425 ° C for 30 minutes or until golden brown and almost soft, stirring once.Preheat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon of oil to the pan; stir to coat. Evenly sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on both sides of the chicken. Add the chicken to the skillet; cook for 3 minutes. Turn the chicken upside down. Place the pan in the oven; bake the chicken at 425 ° C for 10 minutes or until tender. Remove from the pan and let stand for 10 minutes.Return the skillet to the stove on medium-high heat. Add the wine, thyme sprigs, and rosemary; bring to a boil, scraping the pan to prevent browning. Cook until the amount of liquid is reduced to 3 tablespoons (about 10 minutes). Pour the flour into a small bowl. Stir in 1/2 cup broth and mustard; add to skillet. Cook for 1 minute, stirring constantly with a whisk. Add the remaining 1 cup broth and vegetable mixture to the pan. Bring to a boil; cook for 2 minutes. Remove from the heat; add the chopped parsley and chopped thyme. Serve the chicken with the sauce and vegetables.