Description
Delicious bone-in, skin-on chicken thighs roasted with root vegetables, coated in a creamy Dijon sauce for a comforting weeknight meal.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon olive oil (for the sauce)
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 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 (or sweet potato)
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes (or red potatoes)
- 1 medium red onion, cut into wedges
- 1 tablespoon olive oil (for the vegetables)
- 1 teaspoon dried rosemary (or 1 ½ teaspoons fresh, chopped)
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 to coat. Spread the vegetables evenly in a large baking dish in a single layer.
- In a separate bowl, whisk together Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, dried thyme, paprika, and salt and pepper until smooth. Adjust seasoning if necessary.
- Pat chicken thighs dry and arrange them skin-side up over the vegetables. Brush thighs generously with the Dijon-cream sauce. Reserve 1-2 tablespoons of sauce for serving.
- Bake uncovered for 40-45 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender. Optionally broil for 2-3 minutes at the end for extra crispness.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Bone-in, skin-on thighs provide more flavor and juiciness. For dairy-free, use full-fat coconut milk and skip the honey. Adjust seasoning to taste for a milder sauce.