Chicken - Mustard-Roasted Chicken with Vegetables (Serves 6)

1 4 pound chicken, in 8 pieces
3 T whole-grain mustard
2 T low-sodium soy sauce
Kosher salt, black pepper
6 small carrots, cut in half crosswise
2 medium fennel bulb, cut into wedges
2 red onion, cut into wedges
8 sprigs thyme
2 T evoo

Heat oven to 400 deg F.  Pat chicken dry with paper towels, combine mustard, soy sauce, 1/4 t pepper in large bowl.  Add chicken and stir to coat.  Combine carrots, fennel, onion, thyme, oil, 1/2 t salt, 1/4 t pepper in roasting pan.  Nestle chicken among the veg.  Roast until chicken is cooked through and the veg are tender, 45-50 minutes.  Divide chicken and veg among individual plates.