2 tablespoons honey mustard, divided
5 tablespoons chopped fresh tarragon, divided
2 1/2 tablespoons olive oil, divided
1 boneless turkey breast
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
2 8-ounce packages trimmed French green beans (haricot verts)
1 cup low-salt chicken broth
Preheat to 375°F. Coat baking dish with cooking spray.
Whisk mustard, 2 tablespoons tarragon, and 1 tablespoon oil in small bowl. Place turkey breast and legs, skin side up, in baking dish; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast for 30 minutes.
While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper, set aside.
After 45 minutes, remove dish from oven, remove turkey from dish, set aside. Place potatoes in baking dish and place turkey on top of potatoes. Roast about 45 minutes.
Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes.
Place potatoes and beans on platter. Slice turkey; place on same platter.
SAUCE: You can whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Or make your favorite Turkey gravy using the turkey drippings.