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.