Ngoc Minh Ngo
Hands-On Time
15 Mins
Total Time
1 Hour
Serves 4

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.

How to Make It

Step 1

Heat oven to 400° F.

Step 2

Pat the chicken dry with paper towels. Combine the mustard, soy sauce, and ¼ teaspoon pepper in a large bowl. Add the chicken and stir to coat.

Step 3

Combine the carrots, fennel, onion, thyme, oil, ½ teaspoon salt, and ¼ teaspoon pepper in a roasting pan.

Step 4

Nestle the chicken among the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 45 to 50 minutes.

Step 5

Divide the chicken and vegetables among individual plates.

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