Mustard-Roasted Chicken With Vegetables

1. 1

   Heat oven to 400u00b0 F.

2. 2

   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.

3. 3

   Combine the carrots, fennel, onion, thyme, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a roasting pan.

4. 4

   Nestle the chicken among the vegetables.

5. 5

   Roast until the chicken is cooked through and the vegetables are tender, 45 to 50 minutes.

6. 6

   Divide the chicken and vegetables among individual plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.