January 16, 2017
Jennifer’s Recipies: Thyme Mustard Roasted Chicken with Vegetables
By Jennifer McLaughlin
Original recipe by Jennifer McLaughlin (the official OutdoorsNW foodie).
1 whole chicken cut into 8 pieces, or 8 of your favorite sections of the bird
5 tablespoons whole-grain mustard
1 tablespoon Worcestershire sauce
2 tablespoons honey
3 tablespoons low-sodium soy sauce
1 pound parsnips, cut into wedges
Half of a lemon, sliced
4 carrots, cut in half crosswise
1 medium fennel bulb, cut into wedges
2 pounds baby red potatoes, cut in halves
12–15 Brussel sprouts, cut in halves
3 cloves garlic, diced
1 red onion, cut into wedges
½ cup dried apricots
12 sprigs thyme
3 tablespoons olive oil
kosher salt and pepper to taste
1. Heat oven to 400° F.
2. Use paper towels to pat chicken dry. Combine mustard, Worcestershire, soy sauce, honey and ¼ teaspoon pepper in a large bowl. Stir well. Add chicken and thoroughly to coat all sections.
3. Combine parsnips, lemon, carrots, fennel, potatoes, Brussel sprouts, garlic, onions, dried apricots, thyme, oil, 1 teaspoon salt, and ½ teaspoon pepper in a large roasting pan.
4. Place chicken between vegetables. Roast until all chicken sections are cooked thoroughly and the vegetables are moist and tender (approximately 45 to 50 minutes).
5. Divide and serve with freshly baked bread of your choice.