Ingredients
500g of Chicken Thighs
100g of Carrots
200g of Potatoes
3 Tbsps of Vegetable Oil
2 Tbsps of American Garden Mustard
3 Tbsps of American Garden Hot Sauce
1 tsp of Salt
1 tsp of Black Pepper
1 tsp of Garlic Powder
1 stick of Rosemary
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Preparation
Peel the carrots and chop them into wide slices. Cut the potatoes into wide cubes.
In a bowl, place the chicken, potatoes, and carrots; then add the oil, mustard, and hot sauce.
Season with the salt, black pepper, garlic powder, and rosemary; then stir the ingredients until they are incorporated. Cover the bowl and refrigerate it for at least two hours.
Stack the chicken with the vegetables and the seasoning as a single layer in a non-stick oven sheet. Place the sheet in a preheated oven at 200oC until the ingredients are cooked and browned.
Take the sheet out of the oven and serve it immediately on your dining table.