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