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    You are in: Home / Recipes / Mustard Roasted Chicken and Vegetables Recipe
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    Mustard Roasted Chicken and Vegetables

    Mustard Roasted Chicken and Vegetables. Photo by NorthwestGal

    1/1 Photo of Mustard Roasted Chicken and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    EagleRocker's Note:

    Quick and easy..this is always a crowd pleaser. Adapted from a January 2008 issue of Real Simple.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 16, 2008


      The roasted vegetables were a perfect side dish to the roasted chicken breasts, which offered just a slight hint of the tangy mustard sauce (just the way I like it!). And it's so easy to put together, too. I'll definitely make this dish again. This was one of my PAC Fall "08 selections.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mustard Roasted Chicken and Vegetables

    Serving Size: 1 (334 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 465.3
    Calories from Fat 92
    Total Fat 10.3 g
    Saturated Fat 1.8 g
    Cholesterol 131.6 mg
    Sodium 976.8 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 6.1 g
    Sugars 5.8 g
    Protein 57.9 g

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