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Mustard-Roasted Chicken Thighs With Vegetables

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 on Real Simple that looked like a healthy and delicious dinner. I had to roast the veggies longer than the chicken since I was using boneless and skinless thighs. I just threw them in the oven for 30 minutes prior to cooking the chicken. 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.

Mustard-Roasted Chicken Thighs With Vegetables

How to Make Mustard-Roasted Chicken Thighs With Vegetables

Heat the oven to 400 degrees. Coat a large Dutch oven 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.

Mustard-Roasted Chicken Thighs With Vegetables

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 baking dish from the oven and place the veggies on a plate covered with tin foil; 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.

Mustard-Roasted Chicken Thighs With Vegetables

 

Mustard-Roasted Chicken Thighs With Vegetables

Mustard-Roasted Chicken Thighs With Vegetables

Servings: 4

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
  • 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 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 baking dish from the oven and place the veggies on a plate covered with tin foil; 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.
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15 Comments

  1. 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.

  2. 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.

  3. 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…

  4. 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.