Heat oven to 400 degrees F. Place carrots, parsnips, endive and onions in very large bowl. Add oil; toss to coat. Transfer to large roasting pan. Season with 1/2 teaspoon salt.
In small cup, mix honey-mustard, lemon juice and thyme. Remove 3 tablespoons; reserve. Place chicken on top of vegetables. Sprinkle with remaining salt. Brush with the 3 tablespoons honey-mustard mixture.
Bake in 400 degree F oven 25 minutes. Remove pan from oven. Add zucchini. Increase temperature to 450 degrees F. Bake in 450 degree F oven 10 minutes. Remove chicken to platter; keep warm.
Stir remaining honey-mustard mixture into vegetables in roasting pan. Bake in 450 degree F oven 10 minutes.
Meanwhile, steam broccoli rabe until tender, 2 to 3 minutes.
Divide vegetables among plates. Serve with chicken and broccoli rabe. Makes 6 servings.
