Photo: Ngoc Minh Ngo
Yield
Makes 4 servings

How to Make It

Heat oven to 400° F.

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.

Combine the carrots, fennel, onion, thyme, oil, 1/2 teaspoon salt, and 1/4 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.

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Ratings & Reviews

sarahann13's Review

sarahann13
June 03, 2014
Love this recipe! Super easy and made delicious chicken. Will definitely make again. I did with brussels sprouts, you could pretty much substitute any veg that will roast in the same amount of time as the chicken.

janeliza11's Review

janeliza11
February 17, 2010
Love this. I make it once every few weeks. I don't like fennel, though, so I usually substitute quartered red potatoes or cherry tomatoes.