Mustard Balsamic Baked Chicken With Roasted Vegetables Recipes

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES

Steps:

• In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

MUSTARD CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 350°F Put the chicken in a bowl, mix together the mustard, oil and balsamic, then add to the chicken and toss together with plenty of salt and black pepper.
• Arrange the chicken, skin-side up, in a large ovenproof dish or roasting tin. You don't want everything crammed in or it will steam and not roast.
• Add the pepper, onions and garlic, pour over the white wine and tuck in the rosemary sprigs.
• Bake in the oven for around 30 minutes, add the artichokes, then cook for a further 10 minutes or until the chicken is well browned and cooked through.

PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Cut pork loin into even, 1/2-inch medallions.
• Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
• Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
• Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.