A garden vegetable inspired roasted chicken dish. A simple weeknight meal with fresh, summery flavors.
For a more flavorful dish, replace chicken breasts with boneless chicken thighs.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4servings
Ingredients
1/4cupolive oil
1Tablespoondry mustard
4TablespoonsWorcestershire sauce
1poundred potatoesquartered
2carrotssliced into 2 inch sticks
1small zucchinisliced and cut into wedges
1bunch fresh rosemary
kosher salt and pepper
4 6-ouncebonelessskinless chicken breasts
Instructions
Preheat oven to 400° F.
In a small bowl, whisk together olive oil, dry mustard, and Worcestershire sauce. Set aside.
Place chicken in a 9x13 glass baking dish. Arrange prepared vegetables around the chicken. Pour the prepared sauce over the chicken. Top with Kosher Salt and Cracked Black Pepper.
Roast for 25 minutes.
Toss the vegetables, turn the chicken over, and continue roasting until the chicken is cooked through and no longer pink (approximately 15 minutes).
Remove from oven and divide chicken and vegetables among 4 plates. Serve and enjoy.