Mustard-Roasted Chicken With Vegetables

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1 4-pound chicken, cut into 8 pieces

3 tablespoons whole-grain mustard

2 tablespoons low-sodium soy sauce

Kosher salt and pepper

4 small carrots, cut in half crosswise

1 medium fennel bulb, cut into wedges

1 red onion, cut into wedges

8 sprigs thyme

2 tablespoons olive oil

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