Chicken and Vegetable Primavera

2 ½ pounds chicken (legs, thighs, drumsticks, breasts,)
1 zucchini
1 yellow squash
2 carrots
4 celery stalks
1 onion, chopped
2 tbsp Dijon mustard
2 tbsp olive oil
2 garlic cloves, minced
1 large sprig of Oregano, or 1 tsp dried
1 sprig of Thyme or ½ tsp dried
Salt and fresh ground black pepper
1 pkg spaghetti, linguine or farfalle (cooked)

Toss all the vegetables into a large baking dish. In a small bowl, toss in Dijon and oil and mix well and drizzle this mixture over the vegetable saving about ¼ for the chicken. Sprinkle garlic, oregano, thyme, salt, and pepper over vegetables and toss together. Place all the chicken on top of the vegetables bone side down and brush with remaining mustard mixture. Bake at 350 for 1 hour or just when chicken is tender. Cook the pasta right before your ready to serve the vegetables. Transfer the chicken to a plate and take the pasta and toss it with the vegetables and juice in the baking pan. Serve the pasta on a plate and top with chicken. Sprinkle with Parmesan cheese. (This will feed 6 easy).