Mustard-Roasted Chicken With Vegetables
Serves 4|
Hands-On Time:
15m
|
Total Time:
1hr
00m
Ingredients
- 1 4-pound chicken, cut into 8 pieces
- 3 tablespoons whole-grain mustard
- 2 tablespoons low-sodium soy sauce
- kosher 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 thyme
- 2 tablespoons olive oil
Directions
- 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.
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.
Quick Tip
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.
Top Searches in Food & Recipes
- 1 Chicken
- 2. Slow-Cooker
- 3. Salmon
- 4. Quiche
- 5. Salad
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Sugar Snap Peas
Crisp, sweet sugar snap peas are eaten pod and all. Like all legumes, they’re a good source of protein.
