Description
A cozy weeknight dinner featuring chicken thighs baked with a creamy Dijon sauce over roasted root 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
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.
- Whisk together Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, dried thyme, paprika, and a pinch each of salt and pepper until smooth.
- Pat the chicken thighs dry with paper towels. Arrange them skin-side up over the bed of vegetables. Brush each thigh generously with the sauce.
- Bake for 40–45 minutes, until the chicken reaches 165°F (74°C) and the vegetables are fork-tender. If desired, broil for 2–3 minutes to crisp the skin.
- Remove from oven and let rest for 5 minutes before serving.
Notes
For a lighter version, consider using boneless, skinless thighs and Greek yogurt instead of heavy cream. Great paired with a side salad or bread.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American