hearty + cozy dinner

{image courtesy of Real Simple }

I made this chicken this past week and it was delish! Everything cooks in one pan so it was super easy to clean up. Plus, it was a cozy and hearty dinner for a chilly fall night. And as usual, it was scarfed down before I could get a pic!

{ mustard-roasted chicken with veggies }

  • 1 4-pound chicken cut into 8 pieces (I used a whole chicken already cut into pieces, but you could just use the breast with skin on, bone in)
  • 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 spring thyme
  • 2 tablespoons olive oil

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, sprinkle of salt and 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. Plate chicken atop roasted veggies and enjoy!

*red potatoes cut into quarters would also be a great addition to the vegetables

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