4-pound chicken, cut into 8 pieces
low-sodium soy sauce
kosher salt and pepper
small carrots, cut in half crosswise
medium fennel bulb, cut into wedges
red onion, cut into wedges
- 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.