New American Plate Challenge

Mustard Chicken with Summer Vegetables

Weekly Recipe
Serves 4

Sweet roasted vegetables and tangy marinated chicken make the perfect combination in this year-around, one-dish dinner. Fennel, summer squash, carrots and potatoes are rich in fiber and a variety of healthful phytochemicals. The stone ground mustard sauce locks bold flavor into the chicken. Make for the whole family or store leftovers for those dog days when making dinner is the last thing you want to do.


  • 4 Tablespoons
    stone ground mustard
  • 2 Tablespoons
    reduced-sodium soy sauce
  • 4
    chicken legs, skin removed
  • 4
    chicken thighs, skin removed
  • 1
    medium fennel bulb, cut into 1-inch wedges
  • 2
    small yellow squash, sliced 1 1/2-inch thick
  • 2
    small zucchini, sliced 1 1/2-inch thick
  • 4
    carrots, sliced in half lengthwise
  • 4
    celery stalks, sliced into 2-inch pieces
  • 1
    red onion, cut into 1-inch wedges
  • 8
    whole baby new potatoes or 4 small red potatoes, halved
  • 4
    sprigs fresh thyme
  • 1 Tablespoon
    olive oil
  • salt and freshly ground pepper to taste


  1. Preheat oven to 400 degrees.

  2. In large mixing bowl, whisk together mustard and soy sauce. Add chicken and coat well.

  3. In large baking pan, arrange fennel, squash, zucchini, carrots, celery, onion, potatoes and thyme. Brush vegetables with oil and season with salt and pepper to taste. Place chicken over vegetables. Brush chicken with mustard sauce. Cover pan with foil and roast for approximately 50 minutes, or until chicken is cooked through and vegetables are tender. Remove foil, increase oven temperature to broil and roast another 4-5 minutes to brown vegetables and chicken. Serve.

Nutrition: 400 calories, 12 g total fat (3 g saturated fat), 40 g carbohydrate, 28 g protein, 7 g dietary fiber, 460 mg sodium.


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