Deviled Chicken with Roasted Vegetables - Instructions
Start by cutting up a whole chicken. Cut the breast pieces in half with a heavy, sharp
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 pepper.
Remove the chicken from the plastic bag and place over the vegetables and season the
meat with salt and pepper.