a healthy paleo & gluten free recipe

INGREDIENTS

• 4 chicken thighs, bone in {skin on optional}

• 3 carrots, chopped into 2-3" chunks

• 1 red pepper, 1" cubes

• 1 red onion, halved and quartered

• 5 red potatoes, halved & quartered {skin on}

• 1 tablespoon olive oil

• salt and pepper to season

BALSAMIC MARINADE:

• 1 tablespoon of stone ground mustard

• 3 tablespoons of balsamic vineagar

• 3 tablespoons of olive oil

• 2 tablespoons of fresh rosemary, chopped

• 1 garlic clove, minced

• salt & pepper to taste

INSTRUCTIONS:

1. In a large bowl, add stone ground mustard, minced garlic clove, freshly chopped rosemary, balsamic vinegar, and salt & pepper. Whisk to combine, slowly add in olive oil.

2. Place bone-in chicken thighs in bowl with mustard balsamic marinade. Toss to coat with marinade. Let sit for 30 minutes.

3. Preheat oven to 375º

4. Place all red onion, potatoes, red pepper, and carrots in 13x9" baking dish. Drizzle 1 tablespoon of olive oil, salt and pepper over veggies. Give them a quick toss. Place chicken thighs on top of vegetables and pour the remaining marinade over entire dish.

5. Place in oven for 1 hour and 15 minutes, until chicken is done and vegetables are soft.