Mustard-Roasted Chicken Thighs With Vegetables
What’s not to love about a tangy & juicy piece of chicken with tender and flavorful roasted veggies? I saw a recipe for mustard-roasted chicken thighs with vegetables on Real Simple that looked like a healthy and delicious dinner. We all loved the chicken and thought the mustard/soy combination was tasty. My kids liked the roasted carrots while I loved the roasted onion and fennel. I served this recipe with the Mushroom and Spinach Sauté with Shaved Parmesan and the Garlicky Israeli Couscous for a healthy and comforting meal.
How to Make Mustard-Roasted Chicken Thighs With Vegetables
Heat the oven to 400 degrees. Coat a large Dutch oven or cast iron skillet with olive oil cooking spray.
Spread the carrots, onion wedges, and fennel wedges all over the Dutch oven. Drizzle with 1 tablespoon of olive oil then season with fresh thyme leaves, garlic powder, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
Place into the oven and roast for 25 minutes.
While the veggies are roasting, pat the chicken thighs dry with a paper towel. Combine the mustard, soy sauce, and 1/4 teaspoon pepper in a large bowl. Add the chicken and mix to coat the chicken evenly.
Remove the large Dutch oven or cast iron skillet from the oven and place the veggies on a plate; set aside.
Add the remaining olive oil into the Dutch oven over medium-high heat. Once the pan is HOT add the chicken thighs and cook for 2-3 minutes. Remove from heat, flip the chicken thighs over and add the roasted vegetables all around the chicken.
Add the water (to prevent the veggies from burning) and some sprigs of thyme and place back into the oven. Roast until the chicken is cooked through and the vegetables are tender, about 20-25 minutes.
Let the chicken rest for a few minutes then spoon the veggies onto a plate and place a piece of chicken on top. Serve and enjoy.
Equipment
Ingredients
- 2 tbsp olive oil divided
- 10-12 small carrots peeled, any thick carrots cut in half lengthwise
- 1 small red onion cut into wedges
- 1 small bulb of fennel cut into wedges
- Sea salt and freshly cracked pepper to taste
- Dash of crushed red pepper flakes to taste
- Garlic powder to taste
- 1 tsp fresh thyme leaves
- 4-5 boneless skinless chicken thighs
- 1 ½ tbsp whole-grain mustard
- 1 tbsp soy sauce
- ⅛ tsp freshly cracked black pepper
- ¼ cup of water
- 2-3 sprigs of fresh thyme
Instructions
- Heat the oven to 400 degrees. Coat a large Dutch oven or large cast iron skillet with olive oil cooking spray. .
- Spread the carrots, onion wedges, and fennel wedges all over the Dutch oven
- Drizzle with 1 tablespoon of olive oil then season with fresh thyme leaves, garlic powder, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
- Place into the oven and roast for 25 minutes.
- While the veggies are roasting, pat the chicken thighs dry with a paper towel. Combine the mustard, soy sauce, and 1/4 teaspoon pepper in a large bowl. Add the chicken and mix to coat the chicken evenly.
- Remove the large Dutch oven from the oven and place the veggies on a plate; set aside.
- Add the remaining olive oil into the Dutch oven over medium-high heat. Once the pan is HOT add the chicken thighs and cook for 2-3 minutes.
- Remove from heat, flip the chicken thighs over and add the roasted vegetables all around the chicken.
- Add the water (to prevent the veggies from burning) and some sprigs of thyme and place back into the oven. Roast until the chicken is cooked through and the vegetables are tender, about 20-25 minutes.
- Let the chicken rest for a few minutes then spoon the veggies onto a plate and place a piece of chicken on top. Serve and enjoy.
just perfect!!
Nice dressing with the thymar and carrots and very correct food photography
I have often read about mustard sauces and have had it on the back burner to give it a try. This particular recipe sounds like a must try.
That is quite a meal you fixed for the family Pam with plenty of healthy veggies. The chicken sounds delicious and I think the spicy mustard I made for my pully ham at Christmas would give it a nice bite – Bev’s kind of food.
The perfect winter dish! It looks beautiful. I don’t cook chicken thighs enough, but I love how flavorful they are.
It looks so beautiful and delicious!
There are 3 things to love about this: roasted veggies, chicken and easy! It looks like a wonderful meal, Pam.
Sounds delicious Pam! I’ve been on quite a roasting carrot kick lately. I’ve been steaming them first and then roasting them. However, I never leave them whole. Why, I don’t know but, I can’t wait to try them that way!
The whole meal sounds delicious, Pam. I can just imagine the aroma. Thanks for sharing…
This looks like a delicious dinner Pam. You can never go wrong roasting onion and fennel – it is so good.
I’m out of thyme and want to make this tonight. Do you think rosemary would be equally good?
Audrey,
I am sure rosemary would be delicious in this dish.
Pam
Thank you! It’s in the oven right now and smells really good! Fingers crossed!
Wow…this looks amazing!
fresh thyme–my favorite! what a delicious way to prepare chicken. 🙂
Love this healthy meal! Especially that it all comes together in one pot.
I must commend you for the photos posted, even kids whose not in love with vegetables will drool on this. haha! Anyways, about the recipe, for me this is quite complicated, since I am having a hard time getting it perfectly.