Mustard-Roasted Chicken Thighs With Vegetables
Servings 4
Equipment
- Large Dutch Oven or Large Cast Iron Skillet
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
- 1½ 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 vegetables are roasting, pat the chicken thighs dry with a paper towel. Combine the mustard, soy sauce, and ¼ 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 to the Dutch oven over medium-high heat. Once the pan is HOT, add the chicken thighs and cook for 2-3 minutes.
- Remove from the heat, flip the chicken over, and add the roasted vegetables around it.
- Add the water (to prevent the vegetables from burning) and some sprigs of thyme.
- Return to the oven and roast until it 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.