Deviled Chicken With Roasted Vegetables
From chihuahua 17 years ago
- 60 minutes to make
- Serves 4
I found this great recipe on holiday kitchen. It's easy and satisfying. The mustard adds a distinct flavor to the chicken. (I use Emeril's New York's Deli Style.) The Fennel adds amazing flavor to the vegetables.
Ingredients
- 1 whole chicken (For smaller servings I use breast pieces only.) shopping list
- 1 Head fennel shopping list
- 2 zucchinis shopping list
- 3 carrots shopping list
- 2 Stalks celery shopping list
- 1/2 tsp oregano shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp pepper shopping list
How to make it
- Cut up whole chicken. Cut breasts in half.
- Brush mustard on the skin side of each piece.
- Place pieces in a plastic bag and refrigerate for at least one hour or up to 24 hours.
- Clean and slice a head of fennel. Remove core. (If cooking breast pieces only, you may want to use only half a head of fennel.)
- Slice zucchini, carrots and celery.
- Place all vegetables into baking pan and toss with oregano, salt and pepper.
- Remove chicken from plastic bag and place over vegetables.
- Season chicken with salt and pepper. (Optional.)
- Bake in a preheated oven at 375 degrees for about an hour or until internal temperature reaches 170 degrees.
People Who Like This Dish 3
- lor Toronto, Canada
- wolfpackjack Raleigh, NC
- pat2me Nashua, NH
- chihuahua Sonoma County, USA
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lor
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