Description
A one-pan dinner featuring succulent chicken thighs baked with root vegetables and a creamy Dijon 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
Instructions
- Preheat the oven to 400°F (205°C) and allow it to fully preheat.
- Toss the carrots, parsnips, potatoes, and red onion with 1 tablespoon olive oil, rosemary, salt, and pepper; spread in a large baking dish.
- Whisk together the Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth.
- Pat the chicken thighs dry and place them skin-side up on the vegetables, brushing with the sauce.
- Bake uncovered for 40-45 minutes until the chicken is cooked through and vegetables are tender; broil briefly for crispy skin if desired.
- Rest for 5 minutes, then serve with pan juices over chicken and vegetables.
Notes
For a lighter sauce, use half-and-half instead of heavy cream. For dairy-free, substitute with full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American