Mustard-Roasted Chicken with Vegetables

Mustard-Roasted Chicken with Vegetables
Photo by Ngoc Minh Ngo


  • 1 4-pound chicken, cut into 8 pieces
  • 2 tablespoons low-sodium soy sauce
  • 1 red onion, cut into wedges
  • 4 small carrots, cut in half crosswise
  • 8 sprigs thyme
  • 2 tablespoons olive oil
  • 3 tablespoons whole-grain mustard
  • + 2 more ingredients
    • 1 medium fennel bulb, cut into wedges
    • Kosher salt and pepper

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 a...

View full recipe at My Recipes


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