top of page

Mustard Roasted Chicken with Vegetables


Interested in a tasty, simple week night meal that should yield leftovers? This is your dish!

I have been aiming to make this for some time now, but finally got around to it! It was easy to prepare and really good -- the recipe called for a whole chicken cut up into 8 pieces, but I just used a package of chicken thighs that I had on hand - would highly recommend since that's an easy route! I also switched up the vegetables, so this is my twist on the recipe. Enjoy! Ingredients: 6 chicken thighs, skin removed (or you can use a whole chicken cut into pieces) 3 tb whole ground mustard 2 tb reduced sodium soy sauce salt and pepper handful of small carrots (sliced in half if they're thick) handful of broccoli florets handful of cauliflower florets 1 cup yellow onion, diced into wedges 8 sprigs of thyme, or however much you prefer 2 tb olive oil Directions:

  1. Heat oven to 400° F.

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

  3. Combine the carrots, broccoli, cauliflower, onion, thyme, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a roasting pan.

  4. Nestle the chicken among the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 45 minutes worked for chicken thighs.

  5. Divide the chicken and vegetables among individual plates.

bottom of page