Description
A flavorful dish featuring juicy chicken thighs coated in a creamy Dijon sauce, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- ½ cup Dijon mustard
- ¼ cup heavy cream
- 1 tablespoon olive oil
- 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
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, as needed
Instructions
- Preheat your oven to 400°F (205°C).
- In a large mixing bowl, combine the carrots, parsnips, Yukon Gold potatoes, and red onion with olive oil, dried rosemary, salt, and pepper. Toss to coat and spread evenly in a large baking dish.
- In another bowl, whisk together Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, dried thyme, paprika, salt, and pepper until smooth.
- Pat the chicken thighs dry and arrange them skin-side up over the vegetables in the baking dish. Brush with the Dijon cream sauce.
- Bake uncovered for 40–45 minutes, or until chicken is cooked through and golden brown.
- For extra crispiness, broil for 2–3 minutes at the end of baking.
- Let the chicken rest for 5 minutes before serving with roasted vegetables and pan sauce.
Notes
Pair with a green salad or crusty bread and a glass of white wine. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 150mg