Name: Creamy Baked Dijon Chicken Thighs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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; 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 the veggies); 1 teaspoon dried rosemary; Additional salt and freshly ground black pepper (as needed)

Description

A one-pan dinner featuring juicy chicken thighs with a silky Dijon cream sauce and roasted root vegetables, perfect for family dinners or entertaining.

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
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 the veggies)
1 teaspoon dried rosemary
Additional salt and freshly ground black pepper (as needed)

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Instructions

Preheat the oven to 400°F (205°C).
Combine the carrots, parsnips, potatoes, and red onion in a large bowl. Drizzle with 1 tablespoon olive oil, sprinkle with dried rosemary, salt, and pepper, and toss to coat. Spread the vegetables in a large baking dish in a single layer.
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. Taste and adjust seasoning.
Pat the chicken thighs dry with paper towels and arrange them skin-side up over the vegetables.
Brush the Dijon cream sauce generously over each thigh, and spoon any remaining sauce over the vegetables.
Bake uncovered for 40–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown. The vegetables should be tender and lightly caramelized.
If you want extra-browned skin, switch the oven to broil for 2–3 minutes.
Let the dish rest for 5 minutes before serving, spooning the pan sauce over everything.

Notes

Heavy cream gives richness; substitute with half-and-half and melted butter if needed. Use fresh herbs for more flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American