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Mustard chicken with roasted vegetables-recipe

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Mustard chicken with roasted vegetables

Mustard chicken with roasted vegetables
Mustard chicken with
roasted vegetables
Mustard chicken with roasted vegetables
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5 from 1 vote

Mustard chicken with roasted vegetables-recipe

This one-pot dish couldn't be simpler. Use our mustard chicken recipe as a base
then experiment with other vegetables such as courgettes and aubergines.
Course Dinner, Main Course
Cuisine American, Europe
Keyword chicken
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 serves
Calories 448kcal

Ingredients

  • 8 chicken thighs, bone In

  • 2 tbsp Dijon mustard
  • 2 tbsp Olive Oil
  • 2 tbsp balsamic glaze

  • 1 red Romano pepper, chopped

  • 4 small red onions, cut into wedges
  • few garlic cloves, tin peeled

  • 150 ml dry white wine
  • few sprigs fresh rosemary

  • 4 cooked artichoke hearts (from ajar)

Instructions

  • Heat the oven to 180 C, 160 C fan, 3B0 F, gas 4. Put the chicken in a bowl, mix
    together the mustard, oil and balsamic, then add to the chicken and toss together with plenty of salt and black pepper Arrange the chicken, skin-side up, in a targe ovenproof dish or roasting tin. You don't want everything crammed in or it will steam and not roast. Add the Romano pepper, onions and garlic, pour over the white wine and tuck in the rosemary sprigs.
  • Bake in the oven for around 30 minutes, add the artichoke hearts, then cook for
    a further 10 minutes or until the chicken is well browned and cooked through

Video

Notes

Per serving: 448-336 calories, 17-13g fat (2.5-2g saturated), 11-8g carbohydrate
SMART IDEA
While you’ve got the oven on, why not serve the chicken and vegetables with baked potatoes, hot garlic bread or baby new potatoes roasted in olive oil and garlic?

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