Name: Creamy Baked Dijon Chicken Thighs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 8 bone-in, skin-on chicken thighs (about 3–4 lbs); 1/2 cup Dijon mustard; 1/4 cup heavy cream; 2 tablespoons olive oil, divided; 2 tablespoons honey; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon paprika; Salt and freshly ground black pepper, to taste; 2 medium carrots, peeled and cut into 1-inch pieces; 2 parsnips, peeled and cut into 1-inch pieces; 2 medium Yukon Gold potatoes, cut into 1-inch cubes; 1 medium red onion, cut into wedges; 1 teaspoon dried rosemary

Description

Creamy, tangy mustard meets juicy, oven-roasted chicken and caramelized root vegetables in this easy one-pan dish, perfect for weeknights or special occasions.

Ingredients

8 bone-in, skin-on chicken thighs (about 3–4 lbs)
1/2 cup Dijon mustard
1/4 cup heavy cream
2 tablespoons olive oil, divided
2 tablespoons honey
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
2 medium carrots, peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
2 medium Yukon Gold potatoes, cut into 1-inch cubes
1 medium red onion, cut into wedges
1 teaspoon dried rosemary

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Instructions

Preheat the oven to 400°F (205°C).
Toss carrots, parsnips, potatoes, and red onion with 1 tablespoon olive oil, dried rosemary, and a generous pinch of salt and pepper. Spread in a single layer in a large baking dish (9×13-inch or similar).
Whisk together Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, dried thyme, paprika, and a pinch of salt and pepper until smooth and glossy.
Pat the chicken thighs dry with paper towels. Arrange the thighs skin-side up over the vegetables, spacing them for air circulation.
Brush each thigh generously with the Dijon-cream sauce, getting some sauce onto the exposed vegetables for additional flavor.
Bake, uncovered, for 40–45 minutes. The chicken is done when an instant-read thermometer reads 165°F at the thickest point and the vegetables are fork-tender.
Broil for 2–3 minutes to crisp the skin — watch closely to avoid burning.
Let the chicken rest for 5 minutes before serving. Spoon pan juices over the thighs and vegetables.

Notes

Swap Greek yogurt for heavy cream for a tangier sauce. Use boneless chicken breasts if preferred, increasing bake time accordingly. Fresh herbs can replace dried ones; use about three times more by volume.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American