Description
A delightful recipe combining tender chicken thighs with a luscious Dijon cream sauce and roasted vegetables, perfect for a comforting family dinner.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 2 tablespoons olive oil (divided)
- 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 teaspoon dried rosemary
Instructions
- Preheat your oven to 400°F (205°C).
- In a large bowl, combine carrots, parsnips, potatoes, and red onion with 1 tablespoon olive oil, rosemary, salt, and pepper. Mix well and spread in a large baking dish.
- In another bowl, whisk together Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, thyme, paprika, and seasoning until smooth.
- Pat chicken thighs dry and arrange skin-side up over the vegetables. Brush with Dijon cream sauce.
- Bake uncovered for 40-45 minutes until chicken is cooked through and golden, and juices run clear.
- If desired, broil for an additional 2-3 minutes to crisp the skin. Monitor to avoid burning.
- Let rest for 5 minutes before serving with roasted vegetables and pan sauce.
Notes
Patting chicken dry ensures crispy skin. Feel free to substitute vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 7g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg