Description
A delicious one-pan meal featuring crispy chicken thighs cooked over roasted root vegetables and a tangy Dijon cream sauce.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon olive oil (for sauce)
- 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 tablespoon olive oil (for vegetables)
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, as needed
Instructions
- Preheat the oven to 400°F (205°C).
- In a large bowl, combine carrots, parsnips, potatoes, and red onion. Drizzle with 1 tablespoon olive oil, sprinkle with dried rosemary, salt, and pepper. Toss until evenly coated and spread in a baking dish.
- In a separate bowl, whisk together Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth.
- Pat chicken thighs dry with paper towels and arrange skin side up over the vegetables.
- Brush the thighs liberally with the Dijon cream sauce, reserving extra sauce for plating.
- Bake uncovered for 40–45 minutes, until the internal temperature reaches 165°F (74°C) and juices run clear.
- Optionally, broil for 2–3 minutes to brown the skin.
- Let the chicken rest for 5 minutes before serving. Spoon pan juices and extra sauce over the meal.
Notes
For lighter sauce use half-and-half or coconut milk. Serve with a green salad or crusty bread.