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Mustard-Roasted Chicken With Vegetables

Mustard-Roasted Chicken With Vegetables
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Serves 4| Hands-On Time: | Total Time:



  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 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 .

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.