Mustard-Roasted Chicken with Vegetables. |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
1 whole(s) 4-pound chicken cut into 8 pieces |
3 tablespoon(s) whole-grain mustard |
2 tablespoon(s) low-sodium soy sauce |
kosher salt and pepper |
4 whole(s) small carrots cut in half crosswise |
1 whole(s) medium fennel bulb cut into wedges |
1 whole(s) red onion cut into wedges |
8 sprig(s) thyme |
2 tablespoon(s) olive oil |
Directions:
1. Heat oven to 400 F.
2. Pat the chicken dry with paper towels. Combine the mustard, soy sauce, and 1/4 teaspoon pepper in a large bowl. Ad the chicken and stir to coat.
3. Combine the carrots, fennel, onion, thyme, oil, 1/2 tsp salt, and 1/4 tsp pepper in a roasting pan.
4. Nestle the chicken among the vegetables.
5. Roast until the chicken is cooked through and the vegetables are tender, 45 to 50 minutes.
6. Divide the chicken and vegetables among individual plates.
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