• Baked Mustard Balsamic Chicken With Roast Vegetables



    • 4-6 chicken thighs with bone in (skin optional)
    • 3 carrots, chopped into chunks
    • 1 red capsicum, cubed
    • 1 red onion, cubed
    • 1 large sweet potato, chopped into chunks
    • 1 tablespoon Dijon mustard
    • 1/4 cup balsamic vinegar
    • 1/2 cup olive oil
    • 2 tablespoons fresh rosemary, chopped
    • 1 clove garlic, minced
    • salt and pepper to taste


    1. Prepare marinade by combining mustard, balsamic vinegar, rosemary, garlic and salt and pepper in a large bowl. Whisk to combine and slowly add in the olive oil
    2. Place chicken thighs into bowl and cover with the marinade. Allow to soak in the refrigerator for at least an hour
    3. Pre heat oven to 180 degrees Celsius
    4. Roughly sprinkle the carrots, sweet potato, capsicum and onion in a baking dish. Place chicken over the top of vegetables and pour remaining marinade over the top
    5. Cook for approximately 1 hour and 15 minutes or until chicken is done and vegetables are soft. Serve immediately