Honey Mustard Chicken With Roasted Veggies

Adapted from Downshiftology

Serves: 4

Ingredients:

Honey Mustard Chicken:

• 4 boneless chicken thighs
• 2 tbsp Dijon mustard
• 2 tbsp honey
• ½ tbsp oil
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• ⅛ tsp salt

Roasted Vegetables:

• 1 zucchini
• 1 bell pepper
• ¼ tsp garlic powder
• Drizzle of oil
• Salt and black pepper, to taste

Directions:

1. Preheat oven to 210°C / 410°F.
2. Pat dry chicken with a paper towel and place them in a large bowl.
3. In a small bowl, mix together Dijon mustard, honey, oil, salt, garlic and herbs.
4. Pour sauce into the chicken and mix well.
5. Place chicken in a baking tray lined with parchment paper and set aside.
6. Pat dry vegetables with a paper towel and chop them into approximately 1” pieces. Place them on another baking tray.
7. Drizzle oil and add garlic powder, salt and black pepper to the vegetables. Mix well.
8. Pop both trays into the oven with the chicken at the top rack. Bake for 20-25 minutes till the surface of the chicken is golden brown. Remove from oven and rest for about 10 minutes before cutting.
9. Shift tray of veggies to the top rack and roast for another ~10 mins till edges are slightly charred. Serve with rice.

Notes:

Chicken can be marinated in advance for better flavor. Leftovers can be kept in an air-tight container in the fridge for up to 3 days.