From Our Blog

More from the blog »
Global Network

Mustard Chicken with Summer Vegetables

Print this recipe:

right arrowAs a Word doc
right arrowAs a PDF

July 8, 2014 | Issue 512

One-Pan Mustard Chicken

Mustard Chicken with Summer Vegetables

Sweet roasted vegetables and tangy marinated chicken make the perfect combination in this summer one-dish dinner. Fennel, summer squash, carrots and new 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 turning on the oven is the last thing you want to do.

Makes 4 servings.

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

  • 4 Tbsp. stone ground mustard
  • 2 Tbsp. 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 1½-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 red potatoes or 4 small red potatoes, halved
  • 4 sprigs fresh thyme
  • 1 Tbsp. olive oil
  • Salt and freshly ground black pepper


  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.

link to share on Facebook  link to share on Twitter   link to share on Pinterest  link to share Blog

Grocery list

Stone ground mustard
Reduced-sodium soy sauce
Chicken legs
Chicken thighs
Fennel bulb
Yellow squash
Celery stalks
Red onion
Baby new red potatoes
Olive oil
Salt and freshly ground black pepper

You might also like

Guide to Navigating Farmers Markets

New Research: Eat Slower, Eat Less

Recipe Extra:
Summer Barbecues

Did You Know?

Roasting is a terrific way to prepare many vegetables, because it intensifies flavors and brings out a natural sweetness.

Questions: Ask Our Staff

Talk to us!

Our planned giving staff is
here to help you!

Ann Wrenshall Worley

Ann Wrenshall Worley

Assistant Director of Planned Giving

Call Us: (800) 843-8114

Send us a note