Description
A comforting dish featuring succulent chicken thighs baked in a creamy Dijon sauce, paired with roasted vegetables for a hearty meal.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 2 tablespoons honey
- 2 tablespoons olive oil
- 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 the oven to 400°F (205°C).
- In a large bowl, combine the carrots, parsnips, potatoes, and red onion with 1 tablespoon of olive oil, rosemary, salt, and pepper. Mix well and spread in a baking dish.
- In a separate bowl, whisk together Dijon mustard, heavy cream, remaining olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth.
- Pat the chicken thighs dry and place them skin side up over the vegetables. Brush the Dijon cream sauce over the chicken, ensuring even coating.
- Bake uncovered for 40-45 minutes or until the chicken is cooked through and golden brown. The juices should run clear.
- If desired, switch to broil for 2-3 minutes for extra browning, keeping a close watch to avoid burning.
- Let the chicken rest for 5 minutes before serving.
Notes
For added flavor, consider marinating the chicken thighs in the Dijon sauce for a few hours or overnight. Use fresh ingredients for the best taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg