Chicken with baked spring vegetables

Ingredients:

• 1 bunch of small carrots, greens removed (large carrots cut in half lengthwise)
• 1 small fennel root, halved lengthwise and cut into 1cm-wide wedges.
• 3 tablespoons extra-virgin olive oil
• 1 bunch asparagus (preferably thin), tough ends trimmed
• 3 skinless, boneless chicken breasts (220-280 g each)
• 1/3 cup dry vermouth or white wine
• 1/4 cup heavy cream
• 1 tbsp. grainy mustard
• 1 tbsp chopped fresh parsley
• 1 teaspoon white wine vinegar

Preparation:

1. Preheat oven to 450°F (230°C). On a rimmed baking sheet, toss the carrots and fennel with 2 tablespoons of olive oil. Spread them in a single layer and sprinkle with salt and black pepper. Bake, stirring once, until tender and lightly golden, about 20 minutes. Add the asparagus, season with salt, and bake until bright green and crisp, 5 to 8 minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken with salt and black pepper on both sides, add it to the skillet, and cook until well-brown on the bottom, about 5 minutes. Flip and cook until browned on the other side, another 3-5 minutes. Carefully pour the vermouth into the skillet and transfer the skillet to the oven. Bake until the chicken is cooked through, 15-20 minutes.
3. Transfer the chicken to a cutting board and let rest for about 5 minutes. Return the pan to medium heat. Add the heavy cream and mustard to the remaining pan juices and cook, scraping up any browned bits. Simmer until the sauce thickens slightly, about 2 minutes. Season with salt and pepper to taste, then stir in the parsley and vinegar.
4. Divide the vegetables among plates. Slice the chicken and place on plates; pour the sauce over the top.