I was originally going to post this as ‘Sunday Dinner,’ when I realized I had easily put it together on a weeknight and was just enjoying the fantastic leftovers today. The fennel! Oh, the fennel just makes this dish. And when I used bone-in chicken thighs instead of cutting apart an entire chicken, the prep became mere minutes. This dinner will definitely go into our regular rotation of weeknight meals.
Mustard Chicken with Root Vegetables
adapted from real simple
4 pounds chicken, cut into 8 pieces
3 tablespoons whole-grain mustard
2 tablespoons soy sauce
6 small carrots, cut in half crosswise
2 medium fennel bulbs, cut into wedges
1 red onion, cut into wedges
8 sprigs thyme
3 tablespoons olive oil
kosher salt and pepper
Preheat oven to 400° F.
Pat the chicken dry with paper towels. Combine the mustard, soy sauce, and
1/2 teaspoon pepper in a large bowl. Add the chicken and stir to coat.
Combine the carrots, fennel, onion, thyme, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon
pepper in a roasting pan.
Nestle the chicken among the vegetables. Roast until the chicken is cooked through
and the vegetables are tender, about 50 minutes.