Mustard-Roasted Chicken With Vegetables
This fragrant dish is sure to get stomachs rumbling as it roasts. After quickly covering the chicken in a simple rub, which gets its flavor from coarse-ground mustard, you’ll pop it in the oven nestled in fennel, carrot, and onion and sprinkled with fresh thyme leaves. It’s like a slow-cooked Sunday supper in Provence, but one that comes together in a single roasting pan in your kitchen…in under an hour. Substitute potatoes, parsnips, or your family’s other favorite root vegetables for the base, and serve with a green side salad or hunk of crusty bread to round out the meal.