Host: Deviled roasted chicken with vegetables is a delicious dish for a busy weeknight because you can prepare everything in advance. Start by cutting up a whole chicken or your favorite chicken parts, cut the breast pieces in half with a heavy sharp knife. Wash your hands and board with hot water and soap after handling the raw poultry. Next, brush mustard on the skin side of each piece. Place the pieces in a plastic bag and refrigerate for at least one but up to 24 hours. Next, clean and slice one head of fennel, remember to remove the core and continue slicing the bulb. Slice two zucchinis; peel and slice three carrots and two sticks of celery. Place all the cut vegetables into a baking pan and toss with half a teaspoon of oregano, quarter of a teaspoon of pepper and half a teaspoon of salt.

Now, remove the chicken from the plastic bag, place it over the vegetables and season the meat with salt and pepper. Give the chicken pieces enough room so that they cook evenly. Bake in a preheated oven at 375 degrees for about one hour or until the internal temperature of the chicken reaches a 170 degrees. Season with some fresh herbs and a little extra black pepper after all, this dish is Deviled Roasted Chicken and the roasted vegetables are the perfect flavor salvation.

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