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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
- 4 kosher salt and pepper
- 1 small carrots, cut in half crosswise
- 1 medium fennel bulb, cut into wedges
- 8 red onion, cut into wedges
- 2 tablespoons sprigs thyme
Directions:View on Real Simple
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