Mustard-Roasted Chicken With Vegetables

Mustard-Roasted Chicken With Vegetables
Ngoc Minh Ngo
A coating of mustard and soy sauce bakes right into the chicken, giving it a big flavor boost.

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Serves 4
preparation
15
minutes
cooking
60
minutes

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

  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.
Sara Quessenberry
December 2007

Nutritional Information

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

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