Description
A cozy, hands-off oven dinner featuring juicy chicken thighs in a tangy mustard cream sauce with roasted vegetables.
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 (for the vegetables)
Instructions
- Preheat the oven to 400°F (205°C).
- Toss the carrots, parsnips, potatoes, and red onion with 1 tablespoon olive oil, dried rosemary, salt, and pepper. Spread the vegetables in a single layer in a large baking dish.
- In a medium bowl, whisk together the 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.
- Pat the chicken thighs dry with paper towels and arrange them skin-side up over the bed of vegetables.
- Brush each thigh generously with the Dijon-cream sauce, getting some sauce onto the vegetables.
- Bake uncovered for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and let the dish rest for 5 minutes. Spoon pan juices over the thighs and vegetables before serving.
Notes
If using boneless thighs, reduce bake time slightly. For a lighter sauce, mix Greek yogurt in off-heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American