Honey Mustard Roasted Chicken with Veggies

This simple roasted chicken is full of comforting fall flavors with lots of tender veggies on the side. It’s so easy and comforting you’ll want to make it all winter long!

Winner-winner chicken dinner in the pan. Sarah shoving it in her face as fast as she can.

Yes, I get that my whole rhythm of that little ditty is completely off. I never claimed to be a great poet. (poetess?)

Now chicken? Chicken I can do.

Honey Mustard Roasted Chicken with Veggies? I could seriously eat every day.

It might surprise you to hear that one of the biggest things that’s been on my must-share-this-fall- recipe-bucket-list (yes, I have one and it’s about 5 miles long) isn’t anything super-fancy. It’s a simple roast chicken with a boatload of tender veggies on the side. (YES)

This is just is one of those meals that I start craving practically the second I have to pull out my hoodies and fuzzy blankets. Warm and cozy chicken dinners is a MUST in the fall in Wisconsin.

Plus it’s just so pretty to look at AND it makes your house smell like some awesome form of roasted chicken-heaven.

Speaking of which, is it weird of me to wish that I could bottle up the droolworthy smell of roast chicken and put it in a candle? Or possibly a perfume or air freshener?

Reading that back again now sounds a liiiiiiittle weird, but hey! Somebody’s gotta be the first person to think up these ideas, right?! 😉

Because I personally would love to walk around smelling like roast chicken.

Quick sidenote here: I’ve gotta tell you the CU-TEST stuff Rachel has been doing recently.

So I was just chilling on the couch the other day and she walked up to me and was like, “Sarah? Do you have any recipe books I can look at so I can drool over the pictures?”

I’m just like, “Sweetie. Walk into the kitchen. Take a left and you’ll find just what you’re looking for.” ♥

Then, you might have seen the other day I shared this photo on IG of her actually STYLING unfrosted cupcakes on the side of me while I was doing a photoshoot. Then she told me I had to take pictures of her cupcakes.

I don’t need any further proof: I mean, my 4-year old sister obviously wants to be a food photographer!! I could not be more proud. I trained that kid well. 😀

Longest sidenote ever right there, but just bear with me here: I’ve got a lot on moi mind today. 😉

Getting back to the bird here, this simple roast chicken is just one of those meals that HAS to go on your dinner rotation throughout this fall/winter. HAS TO HAS TO!! It’s easy enough for a weeknight, but definitely fancy enough for weekend fare.

Plus it makes you look like a culinary genius. Shhhh…it’ll be our little secret that it only took literally a minute of prep to throw everything in a pan and then just let the oven work for you.

Judging by the smells that will fill your entire house, people are bound to think that you slaved over the stove all day. Let ’em think that—you’ll probably gain some new culinary respect.

OOH!! And may I suggest you serve my soft-as-a-pillow dinner rolls on the side?? Fresh bread with roast chicken is an absolute must. ♥

Yep, this is definitely a winner-winner of a chicken dinner. 😀

Let’s eat.

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Honey Mustard Roasted Chicken with Veggies

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings 6 servings

Ingredients

• 1 whole chicken 4 lbs giblets removed
• 6 medium russet potatoes quartered
• 4 large carrots cut into 4-in long pieces
• 3 large parsnips cut into 4-in long pieces
• 1 large onion halved and sliced 1/2-in thick
• SAUCE:
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon prepared mustard
• 4 cloves garlic minced
• Salt and pepper
• 1/4 cup minced rosemary

Instructions

• Place chicken thigh-side up in a 9x13 greased baking dish. Arrange potatoes, carrots, parsnips, and onions around chicken.
• Prepare the sauce: Whisk vinegar, oil, honey, and mustard in a small bowl. Pour over chicken and veggies. Rub minced garlic on top of chicken and sprinkle with salt and pepper. Top chicken with minced rosemary.
• Bake chicken and veggies, covered at 400F 1 to 1-1/2 hours or until veggies are tender and chicken registers 175F. When chicken is cool enough to handle, carve and serve warm with veggies.

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