Saturday, March 15, 2008

Mustard Roasted Chicken

1 pkg chicken breasts
3 Tbs. whole grain mustard
2 Tbs. soy sauce
4 carrots, cut in half (or use the little ones from the bag)
1 medium fennel bulb, cut in wedges
1 red onion, cut in wedges
8 sprigs Thyme
2 Tbs. olive oil

Heat oven to 400. Combine mustard, soy sauce, 1/4 tsp. pepper in bowl. Add chicken and coat. Combine carrots, fennel, onion, thyme, oil, 1/2 tsp. salt and 1/4 tsp. pepper in roasting pan. Add chicken to vegetables. Roast until cooked - about 45 minutes.

I like to serve with mashed potatoes.

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