Mustard-Roasted Chicken With Vegetables

Mustard-Roasted Chicken With VegetablesNgoc Minh Ngo
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Serves 4| Hands-On Time: 15m | Total Time: 1hr 00m

Ingredients

Directions

  1. Heat oven to 400° F.
  2. 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.
  3. Combine the carrots, fennel, onion, thyme, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a roasting pan.
  4. Nestle the chicken among the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 45 to 50 minutes.
  5. Divide the chicken and vegetables among individual plates.
By Sara Quessenberry,  January 2008

Nutritional Information

  • Per Serving
  • Calories 389Calories From Fat 33%
  • Fat  14g
  • Sat Fat  3g
  • Cholesterol  153mg
  • Sodium  1079mg
  • Carbohydrate  14g
  • Fiber  4g
  • Sugar  4g
  • Protein  49g
What does this mean? See Nutrition 101.

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Quick Tip

Raw chicken
Maille Old Style Whole Grain Dijon Mustard has a clean, pure flavor that gives roasts a not-too-spicy coating. It's also delicious in dressings.

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