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

1. 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)
2. Place the sliced veggies over the chicken
3. Preheat oven to 350 degrees F
4. In a frying pan on the stove over medium heat, melt the butter
5. In a small bowl, mix the mustard, honey, and Worcestershire sauce
6. Saute the shallot/onion in the butter until soft and then mix into honey mustard mixture
7. Poor sauce over chicken and vegetables and sprinkle with the dried rosemary
8. 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.