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Rosemary Chicken and Veggies in Mustard Sauce Recipe

Author: Kasey Trenum

Ingredients

  • 2 tablespoons olive oil divided
  • 2 teaspoons salt divided
  • 1 1/4 teaspoon pepper divided (may reduce to suit taste)
  • 6 small red potatoes chopped
  • 3 carrots cut into chunks
  • 1 red onion cut into chunks
  • 2 1/2 cups fresh green beans can substitute with two cans of green beans
  • 1 lemon thinly sliced
  • 3 garlic cloves chopped
  • 1 whole chicken cut up
  • 1 cup organic chicken broth
  • 1 1/2 tablespoon coarse dijon mustard
  • 2 tablespoons chopped fresh rosemary

Instructions

  • Preheat oven to 450 degrees.
  • Toss 1 tablespoon oil, 1 teaspoon salt, 3/4 teaspoon pepper, garlic, veggies, and lemon.
  • Dump veggie mixture in a large roasting pan.
  • Place chicken on top.
  • Combine 1 tablespoon oil, 1 teaspoon salt, 1/2 teaspoon pepper, rosemary, coarse mustard, and chicken broth in a measuring cup and mix well.
  • Pour mixture over chicken and bake 45 to 50 minutes or until chicken is done.
  • If you prefer your veggies tender, remove chicken from pan and return pan to oven until veggies reach desired consistency.
  • If needed add more chicken broth to veggies so that they don't dry out.
  • Serve chicken and veggies with a green salad.