Mustard Roasted Chicken with Vegetables

• 03 March 2009

I love this recipe because the dish is healthy, light, flavorful and simple to make. The trio of vegetables (fennel bulbs, red onions, carrots) balances the meat well and adds nice texture and color too. Serve the chicken with a good artisan bread and a butter or green leaf salad and you have a meal nice enough for company but easy enough to make in 30 minutes.

A few notes to consider:

* you don't have to use a whole chicken. I use chicken breasts and typically cut them in half.

* RS recommends you use Maille Old Style mustard and I wholeheartedly agree. Locally you can find it at Harmons.

* use organic carrots in this dish. They add better flavor and look prettier...just like the picture.

photo by Ngoc Minh Ngo

3 comments:

kitchendoor said...

Ooh, that's pretty! I love when food is aesthetically appealing and relatively good for you at the same time. I'm definitely going to stick this one in the "to try" file. Thanks!

Sarah said...

I have wanted to try this recipe since seeing it in RS. I am going to make it tonight- thanks.

Heather said...

I made this and even the kids loved it! It's a "keeper" recipe now.

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