Mustard Roasted Chicken and Vegetables

“Quick and easy..this is always a crowd pleaser. Adapted from a January 2008 issue of Real Simple.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Combine whole grain mustard, dijon mustard, soy sauce, and black pepper in a bowl. Add chicken and set aside.
  3. Peel and slice carrots, cut onions, cut asparagus, and cut potatoes. Add to a roasting pan or casserole dish.
  4. Add olive oil, chopped rosemary, and salt to vegetables. Coat thoroughly.
  5. Nestle chicken among the vegetables.
  6. Back on the center rack 40-50 minutes or until chicken is cooked and veggies are soft.
  7. Divide chicken among plates and enjoy!

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