5-6carrotspeeled and cut coarsely into bite-size pieces
1largedaikon radishpeeled and cut coarsely into bite-size pieces
1 fennel bulbrinsed & quartered
1onionpeeled and quartered
2-3red pepperssliced into bite-size pieces
1bulbgarlicunpeeled and whole
1tablespoonkosher salt
2tablespoonsolive oil
6-8tablespoonscoarse tomato mustardDIY recipe is in notes below or you can order from Heathglen. Alternatively use harissa paste or your favorite spice blend
Instructions
Preheat oven to 400° F. Place chicken legs and all of the prepared vegetables on the sheet pan in a single layer. Sprinkle salt over the ingredients and then drizzle with oil. If you are using a spice blend rather than a sauce or mustard, sprinkle the spice over all ingredients also.Using your hands toss all the ingredients together on the pan, trying to get the oil and salt distributed. Then spread everything out in a single layer (but close together).
7-8 chicken legs (skin on), 5-6 carrots, 1 large daikon radish, 1 fennel bulb, 1 onion, 2-3 red peppers, 1 bulb garlic, 1 tablespoon kosher salt, 2 tablespoons olive oil
Using a spoon, drop some tomato mustard (or other sauce) on the chicken pieces, being careful not to contaminate the spoon if you are reusing the jar of mustard (i.e., don’t let the spoon touch the chicken).Spread the mustard over the chicken pieces using a pastry brush or knife.
6-8 tablespoons coarse tomato mustard
Place the sheet pan in the oven and roast for about 35 minutes or until chicken is no longer pink and you have a nice char on the vegetables.Serve with more of the mustard or sauce in a side dish.
Video
Notes
For DIY Tomato MustardIngredients:
3/4 cup pulsed tomatoes (we smoke our tomatoes but you don’t need to)
1/4 cup tomato sauce
1/2 tsp ground chipotle spice
1/2 cup apple cider vinegar
1/3 cup yellow mustard seeds
1 1/2 tablespoon mustard powder
1/2 teaspoon kosher salt
1/2 teaspoon garlic granules
1/2 teaspoon onion granules
1/2 tablespoon dried oregano
1/2 teaspoon sugar
Directions:
Add mustard seed and vinegar to a jar and let soak overnight
Combine all ingredients in food processor and pulse until well mixed
Add to a large pot and heat to 165 to 175 degrees F (until thickened)
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