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.
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
Calories from fat 33%
Sat fat 3g
How to Make It
Heat oven to 400° F.
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.
Combine the carrots, fennel, onion, thyme, oil, ½ teaspoon salt, and ¼ 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.