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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
There’s something incredibly satisfying about the combination of veggies here. Portobello mushrooms and eggplant are both meaty, hearty vegetables, so when you add them to the chicken, you get a filling meal that won’t let you miss the carbs!
4–6 pieces chicken, bone-in
1/4 cup olive oil
1/3 cup finely chopped parsley
2 tablespoons spicy brown or Haddar Dijon Mustard
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 tablespoon Tonnelli Red Wine Vinegar
1 teaspoon kosher salt
1/4 teaspoon pepper
4 portobello mushrooms, sliced
1 large eggplant, cut in half-moon slices
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
In a small bowl, whisk together oil, parsley, mustard, garlic, vinegar, salt, and pepper. Set aside.
Place mushrooms and eggplant on prepared baking sheet, and toss with two-thirds of the reserved sauce.
Place chicken pieces over the veggies and pour the remaining sauce over them. Spread the sauce over the entire surface of the chicken.
Bake for 60 minutes, until the tops are golden brown and the veggies are cooked through.
Photography and Styling by Miriam Pascal Cohen
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I made for my family of 4 including ages 15 and 11 using both dark and white meat (breasts on the top rack of the oven because the pieces were thicker, dark meat on a separate sheet pan below it): both turned out well. We loved the mushrooms and weren’t crazy about the eggplant, so although I will make this again, I’ll skip the eggplant.
Do you bake the chicken covered or uncovered?
uncovered