Labadie Recipe Database

Labadie Recipe Database

id	634
Name	Mustard Roasted Chicken with Vegetables
Main Dish Category	Poultry
Secondary Dish Category	Vegetables,
Main Ingredient	Chicken
Other Ingredient
Number of People	4
List of Ingredients	1 4 lb. Chicken, cut into 8 pieces 3 T whole-grain mustard 2 T low-sodium soy sauce Kosher Salt and pepper 4 Carrots, cut in half crosswise 1 Fennel Bulb 1 Red Onion, cut into wedges 8 sprigs thyme 2 T Olive Oil
Description	Heat oven to 400 degrees F. 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 among the vegetables. Roast until the chicken is cooked through and the vegetables are tender, about 45 to 50 minutes. Divide the chicken and vegetables among individual plates.
Time	1 Hour
Cooking Type	Bake
Difficulty (1-5)	1
Notes	Very easily adjustable. Add more veggies - parsnips, rutabaga, potatoes, etc. More sauce, could be good. Also, a whole chicken could be easily done as well.
Origin	Real Simple
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