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 while 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:
- Heat oven to 400° F.
- 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.
- Combine the carrots, broccoli, cauliflower, onion, thyme, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a roasting pan.
- Nestle the chicken among the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 45 minutes worked for chicken thighs.
- Divide the chicken and vegetables among individual plates.
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