Mustard-Roasted Chicken with Vegetables

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.