If you’re looking for a dinner that you can whip up in a pinch, this is a great option. The veggies and chicken cook simultaneously so they’re ready at the same time – no fuss! Just serve it up with some crusty bread and you have yourself a complete meal. Here’s how you make it:

1 tbsp stone ground mustard
1/4 cup balsamic vinegar
2 tbsp fresh chopped rosemary
1 garlic clove, minced
1/2 cup olive oil
3 carrots, chopped
1 red bell pepper, chopped
1 red onion, peeled & quartered
Handful of red potatoes, quartered

1. Add stone ground mustard, balsamic vinegar, rosemary, garlic and olive oil to a bowl then whisk
2. Add 4 bone-in chicken thighs, toss to coat with marinade then let sit for 30 mins
3. Place vegetables in baking dish, add chicken thighs (get all the marinade!)
4. Place in oven at 375 and bake for 1 hour and 15 mins (until chicken is cooked to 160 and veggies are soft)

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