Roasted Chicken Pieces with Mustard and Vegetables
Crispy roasted chicken pieces coated in a savory mustard glaze served alongside caramelized carrots, shallots, fennel, and thyme‑infused vegetables from Spoonsparrow.
Ingredients
- Chicken (approx. 1.4 kg)
- 1 tbsp black mustard seeds
- 1 tsp black peppercorns
- 2 tbsp olive oil
- Salt
- 2 carrots
- 4 shallots
- 2 bulbs fennel
- 8 sprigs thyme
- 250 ml dry white wine
Instructions
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1.
Preheat the oven to 180°C fan‑forced.
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2.
Rinse the chicken, pat dry, and cut into six pieces.
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3.
Coarsely crush the mustard seeds and peppercorns in a mortar, then sprinkle over the chicken. Drizzle with olive oil and season with salt.
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4.
Wash, peel, and cut the carrots, shallots, and fennel into large chunks or strips. Place all vegetables in a roasting tin and lay the chicken pieces skin‑side down on top. Scatter thyme sprigs, add more salt and pepper, and pour in some white wine.
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5.
Roast for about 40 minutes, turning the vegetables occasionally and flipping the chicken during the last 25 minutes. Add wine or water as needed. If desired, finish with a brief grill burst to achieve the perfect browning.
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6.
Season with additional salt to taste and serve hot.
