Garden Vegetable Roasted Chicken
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.
Servings 4 servings
Ingredients
- 1/4 cup olive oil
- 1 Tablespoon dry mustard
- 4 Tablespoons Worcestershire sauce
- 1 pound red potatoes quartered
- 2 carrots sliced into 2 inch sticks
- 1 small zucchini sliced and cut into wedges
- 1 bunch fresh rosemary
- kosher salt and pepper
- 4 6- ounce boneless skinless 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.
Notes
Adapted from Real Simple Magazine