Description
A rich and tangy dish featuring juicy chicken thighs baked with root vegetables, perfect for family dinners or cozy nights in.
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
Instructions
- Preheat your oven to 400°F (205°C).
- In a large bowl, combine the carrots, parsnips, potatoes, and red onion. Drizzle with 1 tablespoon of olive oil, and sprinkle in the dried rosemary, salt, and pepper. Toss to coat and spread in a baking dish.
- In another bowl, whisk together Dijon mustard, heavy cream, 1 tablespoon of olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until combined.
- Pat the chicken thighs dry with paper towels and place them skin-side up over the seasoned vegetables in the baking dish. Brush the creamy Dijon sauce over the chicken thighs.
- Bake uncovered for about 40-45 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear. The vegetables should be tender.
- If desired, broil for the last 2-3 minutes for a crispy skin, watching closely.
- Allow the chicken to rest for about 5 minutes before serving. Plate with the roasted vegetables and drizzle with any remaining pan sauce.
Notes
For deeper flavor, marinate chicken in the Dijon sauce for a few hours. Ensure chicken pieces are similar in size for even cooking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French