Preheat oven to 450 degrees.
In a bowl, toss your veggies and apples together and pour a tablespoon of oil on top. Stir until vegetables are coated with the olive oil. Spread the veggies evenly on a sheet pan. Sprinkle with 1/2 tsp of salt and a dash of pepper.
In a small bowl mix 1/4 cup Dijon mustard, a tablespoon of olive oil, and two teaspoons of thyme in a bowl.
Salt and pepper your chicken and then spread the mustard mixture over your chicken.
You can place your chicken on top of the vegetables or use a separate sheet pan. Roast for about 20 minutes for boneless chicken breasts or thighs, 35 to 40 minutes for bone-in chicken. Check with a thermometer (it should be 160 degrees).
Roast vegetables on a sheet pan for 30 to 35 minutes turning once halfway through the roasting time.
In this picture, I sprinkled pomegranate seeds for color. Yum!