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Mustard-Roasted Chicken With Vegetables


  • 1 4-pound chicken, cut into 8 pieces
  • 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 sprigs thyme
  • 2 tablespoons olive oil

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