Mustard Balsamic Roast Chicken

I almost didn't post this recipe because let's be honest…it's not a pretty dish. No matter the angle I photographed it from or how I styled the dish, it just wasn't pretty. Since it was dinnertime on a cloudy day I knew the battle was over. I was a bit grumpy about it after finally getting some photographs accepted to FoodGawker and Tastespotting last week but I got over it when I sat down to eat.  I immediately knew this recipe would stay in our dinner rotation.

This is the kind of dish that brightens dreary days, and goodness knows there have been plenty of those lately. It's hearty and filling but it doesn't weigh you down. The chicken is tender and and delicately flavored, despite the fact that the two main ingredients are bold. You could easily mix this up with whatever vegetables are on hand or in season. Think asparagus in the spring, and zucchini and squash in the summer.

This does require a fair amount of time in the oven, but the prep is really easy and could be done well in advance.  This made a lovely dinner on a lazy Sunday, but I could see this working well for us during the week by prepping it earlier in the day and popping it in the oven when I get home.

What are you favorite ways to brighten up a dreary winter's day? 

Mustard Balsamic Roast Chicken Thighs
adapted from Joyful Healthy Eats

1 1/2-2 lbs boneless, skinless chicken thighs
2 cups baby carrots, halved
1/2 onion, peeled and roughly chopped
2 cups fingerling potatoes, halved (or 3-4 larger potatoes, quartered)
1 bell pepper, sliced

For Marinade:
2 tbsp stoneground mustard
1/2 cup balsamic vinegar
1 cup canola oil
1/4 cup fresh rosemary, roughly chopped (or 2 1/2 tbsp dried rosemary, chopped)
2 cloves garlic, minced
salt and pepper to taste

Preheat the oven to 375.

In a bowl mix all the marinade ingredients together. The chicken needs to marinate for at least 30  minutes, though longer is great. You can either add the chicken to the bowl and mix well so it's covered in the marinade or put the marinade and the chicken in a gallon Ziploc-style bag. Set aside while you prep the rest of the ingredients.

In a 9x13in baking dish, pour the potatoes, carrots and bell pepper. Spread them out so they are in one layer. When the chicken is finished marinating, pour the chicken and sauce over the vegetables. Position the chicken so it's in a single layer on top of the vegetables.

Bake for 1 hour and 15 minutes.