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Mustard-Roasted Chicken with Vegetables. Recipe

Mustard-Roasted Chicken with Vegetables. Recipe

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Mustard-Roasted Chicken with Vegetables.

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Ingredients:

Serving

1 whole 4-lb chicken cut into 8 pieces
3 tbsp whole-grain mustard
2 tbsp low-sodium soy sauce
kosher salt and pepper
4 whole small carrots cut in half crosswise
1 whole medium fennel bulb cut into wedges
1 whole red onion cut into wedges
8 sprig thyme
2 tbsp olive oil

Directions:

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. Ad the chicken and stir to coat.
Combine the carrots, fennel, onion, thyme, oil, 1/2 tsp salt, and 1/4 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2686.7 Kcal (11249 kJ)
Calories from fat	1700.06 Kcal
		% Daily Value*
Total Fat	188.9g	291%
Cholesterol	941.4mg	314%
Sodium	2391.04mg	100%
Potassium	3163.9mg	67%
Total Carbs	30.94g	10%
Sugars	5.04g	20%
Dietary Fiber	10.87g	43%
Protein	195.1g	390%
Vitamin C	67.2mg	112%
Iron	13.4mg	75%
Calcium	260.5mg	26%

Amount Per 100 g
Calories	179.78 Kcal (753 kJ)
Calories from fat	113.76 Kcal
		% Daily Value*
Total Fat	12.64g	291%
Cholesterol	63mg	314%
Sodium	160mg	100%
Potassium	211.72mg	67%
Total Carbs	2.07g	10%
Sugars	0.34g	20%
Dietary Fiber	0.73g	43%
Protein	13.06g	390%
Vitamin C	4.5mg	112%
Iron	0.9mg	75%
Calcium	17.4mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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