Mustard Roasted Chicken with Root Vegetables
1 whole chicken, cut up
3 Tb whole grain mustard
2 Tb soy sauce
4 carrots, cut in half length and crosswise
1 med fennel bulb, cut into wedges
1 red onion, cut into wedges
8 sprigs thyme
2 Tb evoo
Oven to 400.
Pat chicken dry.
Combine mustard, soy sauce, pepper. Cover chicken with this mixture.
Combine next group in a roasting pan, toss to coat.
Nestle chicken among veggies.
Roast 45-50 minutes.