Description
A flavorful dish combining savory Dijon mustard with roasted vegetables, perfect for impressing family and friends.
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 vegetables)
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, as needed
Instructions
- Preheat the oven to 400°F (205°C).
- In a large bowl, combine the carrots, parsnips, potatoes, and red onion. Drizzle with olive oil, sprinkle with rosemary, salt, and pepper. Mix well and spread in a large baking dish.
- In a separate bowl, whisk together the Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth.
- Pat the chicken thighs dry and arrange them skin-side up over the vegetables. Brush with the Dijon cream sauce.
- Bake uncovered for 40-45 minutes, until the chicken is cooked through and golden, and juices run clear.
- If desired, broil for 2-3 minutes to further brown the skin.
- Let the chicken rest for 5 minutes before serving with roasted vegetables and pan sauce.
Notes
Use quality chicken for the best flavor. Pat dry before baking for crispy skin.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American