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DEVILED CHICKEN WITH ROASTED VEGETABLES
from "Video Recipes by Handmade TV"

Click here to watch a video of this recipe!

With lots of veggies and just a pinch of spice, this deviled chicken is a toned-down version that's safe for family dinners.
Serves 3-4
INGREDIENTS (CLICK TO BUY)

1 whole chicken
1 fennel head
2 zucchinis
3 carrots
2 celery stalks
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper

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PREPARATION

1. Start by cutting up a whole chicken. Cut the breast pieces in half with a heavy, sharp knife. Wash your hands and board with hot water and soap after handling the raw poultry.
2. Brush mustard on the skin side of each piece.
3. Place the pieces in a plastic bag and refrigerate for at least one hour but up to 24 hours.
4. Clean and slice a head of fennel and remove the core. Slice zucchinis, carrots and celery.
5. Place all the cut vegetables into a baking pan and toss with oregano, salt and pepper.
6. Remove the chicken from the plastic bag and place over the vegetables and season the meat with salt and pepper.
7. Bake in a preheated oven at 375°F for about 1 hour or until the internal temperature of the chicken reaches 170°F degrees.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Whole Chicken, Fresh, Grade A - $1.99/lb
 Grade A
 
  Fennel - $2.99/ea
 Farm Fresh
 
  Green Zucchini, Medium - $1.99/lb
 Farm Fresh, Med
 
  Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
 1lb
 
  Celery, Medium - $2.99/ea
 Farm Fresh, Med
 
  Grey Poupon Country Dijon Mustard - $3.89/ea
 8oz
 
You May Already Have
  Spice Supreme Oregano - $1.19/ea
 1.125oz
 
  Morton's Regular Salt - $0.99/ea
 26oz
 
  Gefen Ground Black Pepper - $1.88/ea
 3oz
 
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