10-12small carrotspeeled, any thick carrots cut in half lengthwise
1small red onioncut into wedges
1small bulb of fennelcut into wedges
Sea salt and freshly cracked pepperto taste
Dash of crushed red pepper flakesto taste
Garlic powderto taste
1tspfresh thyme leaves
4-5boneless skinless chicken thighs
1 ½tbspwhole-grain mustard
⅛tspfreshly cracked black pepper
2-3sprigs of fresh thyme
Heat the oven to 400 degrees. Coat a large Dutch oven with olive oil cooking spray. Spread the carrots, onion wedges, and fennel wedges all over the Dutch oven. Drizzle with 1 tablespoon of olive oil then season with fresh thyme leaves, garlic powder, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
Place into the oven and roast for 25 minutes.
While the veggies are roasting, pat the chicken thighs dry with a paper towel. Combine the mustard, soy sauce, and 1/4 teaspoon pepper in a large bowl. Add the chicken and mix to coat the chicken evenly.
Remove the baking dish from the oven and place the veggies on a plate covered with tin foil; set aside.
Add the remaining olive oil into the Dutch oven over medium-high heat. Once the pan is HOT add the chicken thighs and cook for 2-3 minutes. Remove from heat, flip the chicken thighs over and add the roasted vegetables all around the chicken.
Add the water (to prevent the veggies from burning) and some sprigs of thyme and place back into the oven. Roast until the chicken is cooked through and the vegetables are tender, about 20-25 minutes.
Let the chicken rest for a few minutes then spoon the veggies onto a plate and place a piece of chicken on top. Serve and enjoy.