A Fall Feast ...

This is a repost of one of my favorite chicken recipes. And it's absolutely delicious, if I don't say so myself. It's perfect to serve as soon as the weather turns cool. The temps around here are finally falling back into the normal range after being unseasonably summery for a week or two. There's nothing like the warm days and cool nights of Indian Summer in Minnesota. And the blue sky is spectacular! Add a tossed salad and rolls to the chicken and you've got a real feast!

MUSTARD ROASTED CHICKEN WITH VEGETABLES
INGREDIENTS:
6 boneless, skinless chicken breasts
4-1/2 T. whole-grain mustard (I use Mailles)
3 T. low-sodium soy sauce
Kosher salt & pepper
1 small bag baby carrots
1 box whole mushrooms
2 onions, cut in wedges
12 sprigs fresh thyme (or dried thyme)
4 T. olive oil
DIRECTIONS:
1. Heat oven to 400 degrees.
2. Wash chicken in cold water and pat dry. Combine the mustard, soy sauce and 1 tsp. pepper in a large bowl. Whisk and add chicken to coat. Place chicken in a 9x13 pan.
3. Mix olive oil with 1 tsp. salt and 1/2 tsp. pepper. Add carrots, mushrooms and onion to coat and place around the chicken. Add thyme to olive oil mixture and lay a stem on top of each chicken breast and place remainder in with the vegetables.
4. Roast until the chicken is cooked through and the vegetables are tender, about 50-60 minutes.

Encore presentation ... one of my favorite recipes!

This is a lovely recipe. I made it last Sunday and we had the leftovers on Monday. Two meals out of one recipe is always a bonus! This is really perfect for Sunday dinner with the family. We always ate dinner together on Sundays when our children were young. I'd set the dining room table with the "good" china and silverware and make it a special occasion. We all had our regular places and still do, even now that both of our kids are grown and on their own. I really miss those days when life was so busy but oh so sweet!

MUSTARD ROASTED CHICKEN WITH VEGETABLES
INGREDIENTS:
6 boneless, skinless chicken breasts
6-1/2 T. whole-grain mustard (I use Mailles)
4 T. low-sodium soy sauce
Kosher salt & pepper
1 bag small carrots
2 red onions, cut in wedges
1-8 oz. box fresh mushrooms
12 sprigs fresh thyme (I don't always have fresh thyme. You can substitute dried thyme, about 1/2-1 tsp.)
8 T. olive oil
DIRECTIONS:
1. Heat oven to 400 degrees.
2. Wash chicken in cold water and pat dry. Combine the mustard, soy sauce and 1 tsp. pepper in a large bowl. Whisk and add chicken to coat. Place chicken in a 9x13 pan.
3. Mix olive oil with 1 tsp. salt and 1/2 tsp. pepper. Add carrots, onion and mushrooms to coat and place around the chicken. Add thyme to olive oil mixture and lay a stem on top of each chicken breast and place remainder in with the vegetables. I do another pan of just the vegetables, in addition to the chicken pan.
4. Roast until the chicken is cooked through and the vegetables are tender, about 50-60 minutes. I served this with a tossed salad and rolls.