Mustard Roasted Chicken With Vegetables
Ingredients
- 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
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