Mustard-Roasted Chicken with Vegetables

Name: Mustard-Roasted Chicken with Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 smalls carrots, cut in half crosswise; 2 kilograms chicken, cut into 8 pieces; 1 medium fennel bulb, cut into wedges; 4 servings Kosher salt and pepper; 2 Tbsps low-sodium soy sauce; 2 Tbsps olive oil; 1 red onion, cut into wedges; 8 sprigs thyme; 3 Tbsps whole-grain mustard

Mustard-Roasted Chicken with Vegetables might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 1105 calories, 87g of protein, and 76g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up carrots, kosher salt and pepper, fennel bulb, and a few other things to make it today.

Instructions

Heat oven to 400 F.Pat the chicken dry with paper towels.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Oven

Combine the mustard, soy sauce, and 1/4 teaspoon pepper in a large bowl.

Ingredients you will need

Soy Sauce

Mustard

Pepper

Equipment you will use

Bowl

Add the chicken and stir to coat.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Vegetable