Mustard-Roasted Chicken with Vegetables

This could be one of the best chicken dishes on the planet. It is DELICIOUS. It came from Real Simple Magazine, which you will learn is one of my favorite places to get recipes.

1 4-pound chicken, cut into 8 pieces (I buy a cut-up chicken to save myself some work)
3 tablespoons whole-grain mustard
2 tablespoons low-sodium soy sauce
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 (I use 1-2 teaspoons of dried thyme)
2 tablespoons olive oil

Heat oven to 400 degrees (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.

Wendy says: Spring for the whole-grain mustard. It's worth it.
Goes well with: brown rice, risotto, quinoa, couscous
This meal is freezable.