- Calories 389
- Caloriesfromfat 33%
- Fat 14g
- Satfat 3g
- Cholesterol 153mg
- Sodium 1079mg
- Carbohydrate 14g
- Fiber 4g
- Sugars 4g
- Protein 49g
Mustard-Roasted Chicken with Vegetables
Photo: Ngoc Minh Ngo
How to Make It
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.
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janeliza11's Review
Love this. I make it once every few weeks. I don't like fennel, though, so I usually substitute quartered red potatoes or cherry tomatoes.
sarahann13's Review