Roast Dijon Chicken And Vegetables

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1 1/2 tablespoons Dijon mustard

1 teaspoon dried thyme, divided

4 chicken-breast halves

3/4 teaspoon salt, divided

Cooking spray

3 cups (1/2-inch) cubed peeled sweet potato or Red Bliss potato

2 cups baby carrots (about 7 ounces)

1 large Vidalia or other sweet onion, cut into 12 wedges

1 tablespoon olive oil

1/2 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley

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