Recipe of the Week: Honey Mustard Glazed Chicken Bake
1 lb. parsnips, sliced on an angle
1 lb. potatoes, scrubbed and quartered
1/2 lb. carrots thinly sliced
1 red onion cut into wedges
1 tbsp. olive oil
5 sprigs fresh thyme
1-1/2 lbs. chicken thighs
1-1/2 lbs. chicken drumsticks
3 tbsp. Dijon mustard
2 tbsp. whole-grain mustard
2 tbsp. honey
1 tbsp. brown sugar
1/2 tsp. salt (optional)
Preheat over to 425 degrees.
In large roasting pan toss parsnips, potatoes, carrots, onion, olive oil, thyme and salt. Roast for 15 minutes.
Place chicken parts in single layer over vegetables. Sprinkle with salt and pepper. Roast another 15 minutes.
In medium bowl, whisk Dijon mustard, honey, whole-grain mustard, and brown sugar. Drizzle over vegetables and chicken. Roast 25 minutes or until chicken is cooked and vegetables are tender.
Marty Williams, our resident chef, Thousand Oaks
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