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Deviled Chicken with Roasted Vegetables

1 wholechicken
1head fennel
2 stalkscelery
1/2 teaspoonoregano
1/2 teaspoonsalt
1/2 teaspoonpepper
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Deviled Chicken with Roasted Vegetables - Instructions

Start by cutting up a whole chicken. Cut the breast pieces in half with a heavy, sharp knife.

Brush mustard on the skin side of each piece. Place the pieces in a plastic bag and refrigerate for at
least one hour but up to 24 hours.

Clean and slice a head of fennel and remove the core and continue slicing the bulb. Slice zucchinis,
carrots and celery. Place all the cut vegetables into a baking pan and toss with oregano, salt and

Remove the chicken from the plastic bag and place over the vegetables and season the meat with salt and

Bake in a preheated oven at 375 F for about 1 hour or until the internal temperature of the chicken
reaches 170 F.

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