How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mustard-Roasted Chicken With Vegetables?

You need 9 ingredients. The key ingredients include: 1 4-pound chicken, cut into 8 pieces, 3 tablespoons whole-grain mustard, 2 tablespoons low-sodium soy sauce, Kosher salt and pepper, and more.

Is Mustard-Roasted Chicken With Vegetables suitable as meat & poultry?

Yes, Mustard-Roasted Chicken With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Mustard-Roasted Chicken With Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard-Roasted Chicken With Vegetables Recipe

Name: Mustard-Roasted Chicken With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Mustard-Roasted Chicken With Vegetables recipe the whole family will love. Made with whole-grain mustard, soy sauce, Kosher salt and c…

This Mustard-Roasted Chicken With Vegetables relies on simple, everyday ingredients such as chicken, cut into 8 pieces, whole-grain mustard, low-sodium soy sauce and kosher salt and pepper. It comes together quickly and makes 4 servings, at about 164 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
164 kcal
Category
Meat & Poultry

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Mustard-Roasted Chicken With Vegetables

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