Roast Chicken with Mushrooms and Rainbow Carrots

Preheat oven to 425°.

Place carrots on a large baking sheet; toss with 1 tablespoon oil. Place chicken on baking sheet, and rub with remaining 1 tablespoon oil. Sprinkle with salt, fennel seeds, and pepper.

Bake for 45 to 50 minutes.

In a large skillet, melt 2 tablespoons butter over medium heat. Add mushrooms, garlic, and thyme; cook, stirring occasionally, until mushrooms are browned, 3 to 4 minutes. Add wine, and cook until almost evaporated. Add remaining 2 tablespoons butter, and cook until butter is melted. Remove from heat.

Divide arugula among 4 serving plates. Top with chicken, mushroom sauce, pomegranate seeds, and hazelnuts. Serve with carrots.