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Mustard-Roasted Chicken with Vegetables Recipe

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This recipe for Mustard-Roasted Chicken with Vegetables, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Williams
Added: Monday, February 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 4 lb. chicken, cut into pieces
3 tbsp. whole-grain mustard
2 tbsp. soy sauce
Salt and Pepper
1 c. baby carrots
5 potatoes, peeled & cut into wedges
1 red onion, cut into wedges
8 sprigs thyme
2 tbsp. olive oil

Directions:
Directions:
Heat oven to 400

Pat the chicken dry with paper towels. Combine the mustard, soy sauce, and 1/4 tsp. pepper in a large bowl. Add the chicken and stir to coat.

Combine the carrots, fennel, onion, thyme, oil, 1/2 tsp. salt and 1/4 tsp. pepper in a roasting pan.

Nestle the chicken amongst the vegetables.

Roast until the chicken is cooked through and the vegetables are tender, 45-50 minutes.

Divide the chicken and vegetables among individual plates.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a great recipe to serve when having company or for a nice home cooked meal. Easy to make and very tasty. It also looks wonderful!

 

 

 

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