Rating: 3.5 stars
431 Ratings
  • 5 star values: 170
  • 4 star values: 64
  • 3 star values: 98
  • 2 star values: 66
  • 1 star values: 33

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.


Credit: Ngoc Minh Ngo

Recipe Summary test

15 mins
1 hr
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

389 calories; calories from fat 33%; fat 14g; saturated fat 3g; cholesterol 153mg; sodium 1079mg; carbohydrates 14g; fiber 4g; sugars 4g; protein 49g.