Description
A one-pan wonder featuring tender chicken thighs enveloped in a rich, luxurious Dijon cream sauce, roasted with vegetables to create a comforting meal.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon olive oil (for the sauce)
- 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 (for the veggies)
- 1 teaspoon dried rosemary
- Additional salt and freshly ground black pepper (as needed)
Instructions
- Preheat your oven: Set it to 400°F (205°C).
- Prepare the vegetables: In a large bowl, combine the carrots, parsnips, potatoes, and red onion. Drizzle with olive oil; sprinkle with rosemary, salt, and pepper. Toss to coat and spread them evenly in a large baking dish.
- Make the sauce: In a separate bowl, whisk together Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth and well mixed.
- Prepare the chicken: Pat the chicken thighs dry with paper towels, which promotes a crispy skin. Lay them skin-side up over the arranged vegetables.
- Coat with sauce: Generously brush the Dijon cream sauce over the chicken thighs, ensuring they’re well covered.
- Bake: Place the baking dish in the oven on the middle rack. Bake uncovered for 40–45 minutes until the chicken is cooked through and golden brown.
- Broil for extra flavor: If desired, switch the oven to broil for 2–3 minutes to further brown the chicken skin—watch closely to prevent burning.
- Rest before serving: Allow the chicken to rest for 5 minutes. Serve over the roasted vegetables, with pan sauce spooned over everything.
Notes
This dish is budget-friendly and great for meal prep. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American