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A green plate with a serving of the honey-mustard roast chicken with winter vegetables recipe

Diana Chistruga

Cook Time:30 minsAdditional Time:45 minsTotal Time:1 hr 15 minsServings:6Yield:6 servingsJump to Nutrition Facts

Cook Time:30 minsAdditional Time:45 minsTotal Time:1 hr 15 minsServings:6Yield:6 servings

Cook Time:30 mins

Cook Time:

30 mins

Additional Time:45 mins

Additional Time:

45 mins

Total Time:1 hr 15 mins

Total Time:

1 hr 15 mins

Servings:6

Servings:

6

Yield:6 servings

Yield:

6 servings

Jump to Nutrition Facts

Ingredients for the honey-mustard roast chicken with winter vegetables recipe

Cook Mode(Keep screen awake)Ingredients6small all-purpose potatoes, such as Yukon Gold, cut into wedges6medium carrots, halved lengthwise and cut into 2-inch slices3medium parsnips, peeled, quartered lengthwise and cut into 2-inch slices1 head garlic, separated into cloves and peeled1tablespoonextra-virgin olive oil½teaspoonkosher salt, dividedFreshly ground pepper, to taste2 1/2-3 pounds bone-in chicken pieces, skin removed3 sprigs fresh rosemary, plus 2 teaspoons chopped rosemary2tablespoonsDijon mustard1tablespoonhoney

Cook Mode(Keep screen awake)

Ingredients

6small all-purpose potatoes, such as Yukon Gold, cut into wedges

6medium carrots, halved lengthwise and cut into 2-inch slices

3medium parsnips, peeled, quartered lengthwise and cut into 2-inch slices

1 head garlic, separated into cloves and peeled

1tablespoonextra-virgin olive oil

½teaspoonkosher salt, divided

Freshly ground pepper, to taste

2 1/2-3 pounds bone-in chicken pieces, skin removed

3 sprigs fresh rosemary, plus 2 teaspoons chopped rosemary

2tablespoonsDijon mustard

1tablespoonhoney

DirectionsPreheat oven to 375 degrees F. Coat a large roasting pan with cooking spray.Diana ChistrugaCombine potatoes, carrots, parsnips, garlic and oil in the roasting pan. Season with 1/4 teaspoon salt and pepper; toss well. Season chicken with the remaining 1/4 teaspoon salt and pepper and place, skinned-side down, in the center of the pan with rosemary sprigs. Sprinkle with chopped rosemary. Roast the chicken and vegetables for 20 minutes.Diana ChistrugaMeanwhile, combine mustard and honey in a small bowl.Diana ChistrugaTurn the chicken over and stir the vegetables. Brush the chicken with honey-mustard mixture. Continue roasting, stirring vegetables once or twice, until the chicken is cooked through and vegetables are tender, 25 to 35 minutes more. (If the chicken is done before the vegetables, remove and keep warm while vegetables finish cooking.) Serve immediately.Diana ChistrugaOriginally appeared: EatingWell Magazine, January/February 1999; updated April 2023

Directions

Preheat oven to 375 degrees F. Coat a large roasting pan with cooking spray.Diana ChistrugaCombine potatoes, carrots, parsnips, garlic and oil in the roasting pan. Season with 1/4 teaspoon salt and pepper; toss well. Season chicken with the remaining 1/4 teaspoon salt and pepper and place, skinned-side down, in the center of the pan with rosemary sprigs. Sprinkle with chopped rosemary. Roast the chicken and vegetables for 20 minutes.Diana ChistrugaMeanwhile, combine mustard and honey in a small bowl.Diana ChistrugaTurn the chicken over and stir the vegetables. Brush the chicken with honey-mustard mixture. Continue roasting, stirring vegetables once or twice, until the chicken is cooked through and vegetables are tender, 25 to 35 minutes more. (If the chicken is done before the vegetables, remove and keep warm while vegetables finish cooking.) Serve immediately.Diana Chistruga

Preheat oven to 375 degrees F. Coat a large roasting pan with cooking spray.

A roasting pan getting sprayed with cooking oil

Combine potatoes, carrots, parsnips, garlic and oil in the roasting pan. Season with 1/4 teaspoon salt and pepper; toss well. Season chicken with the remaining 1/4 teaspoon salt and pepper and place, skinned-side down, in the center of the pan with rosemary sprigs. Sprinkle with chopped rosemary. Roast the chicken and vegetables for 20 minutes.

Sliced carrots, celery root, potatoes and garlic cloves in a oiled roasting pan, with chicken thighs and rosemary sprigs placed in the center, here slightly cooked

Meanwhile, combine mustard and honey in a small bowl.

Honey-mustard sauce in a white small serving bowl

Turn the chicken over and stir the vegetables. Brush the chicken with honey-mustard mixture. Continue roasting, stirring vegetables once or twice, until the chicken is cooked through and vegetables are tender, 25 to 35 minutes more. (If the chicken is done before the vegetables, remove and keep warm while vegetables finish cooking.) Serve immediately.

Sliced carrots, celery root, potatoes and garlic cloves in a oiled roasting pan, with chicken thighs and rosemary sprigs placed in the center, roasted

Originally appeared: EatingWell Magazine, January/February 1999; updated April 2023

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Nutrition Facts(per serving)428Calories9gFat55gCarbs33gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.