I asked Evan what he wanted for dinner and he said, “honey mustard chicken, mmmm” so I came up with this bake, which includes veggies. Evan gets a sweet dinner he loves and he doesn’t even have to do the dishes because I did them while the food was in the oven. What a wife!
Ingredients
- 1.5-ish lbs boneless, skinless chicken legs/thighs (or you could use breast tenderloins)
- Salt and pepper
- 3 TBSP butter
- 2 carrots, peeled and sliced on an angle (1/4-in slices)
- 1 large parsnip, peeled and sliced to same size as carrots
- 1 shallot, minced (or 1/2 onion)
- 1 TBSP Worcestershire sauce
- 1/3 c Dijon mustard
- 1/3 c honey
- 1 TBSP dried rosemary
Instructions
- Rinse the chicken, cut off any major fat bits, season with salt and pepper, and lay out in a glass baking dish (9×9″ if low side of 1.5 lbs, 9×13 if more)
- Place the sliced veggies over the chicken
- Preheat oven to 350 degrees F
- In a frying pan on the stove over medium heat, melt the butter
- In a small bowl, mix the mustard, honey, and Worcestershire sauce
- Saute the shallot/onion in the butter until soft and then mix into honey mustard mixture
- Poor sauce over chicken and vegetables and sprinkle with the dried rosemary
- Bake at 350 degrees F for 45 minutes until chicken is cooked through and vegetables have just started to soften (Evan hates mushie carrots)
Delicious served with cornbread muffins.