Mustard-Roasted Chicken with Vegetables

This was lovely and definitely fit for company. I added/changed up some of the vegetables since I had some in the fridge that needed to be used. The breasts came out beautifully within the suggested cooking time, but the dark meat needed a little more time. I also put the vegetables back in the oven to crisp them up a bit after taking the chicken out.

Mustard-Roasted Chicken with Vegetables
Courtesy of Real Simple



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

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.