Ingredients 1 4-pound chicken, cut into 8 pieces 3 tablespoons of whole grain mustard 2 tablespoons low-sodium soy sauce 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 of thyme 2 tablespoons of olive oil
Preparation: Preheat oven to 400° F. Pat the chicken dry with paper towels. Combine the mustard, soy sauce, and 1/4 teaspoon of pepper in a large bowl. Add the chicken and toss to coat. Combine carrots, fennel, onion, thyme, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a roasting pan. Place 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.
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