Mustard-Roasted Chicken Thighs With Vegetables
Mustard-Roasted Chicken Thighs With Vegetables requires roughly 55 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 305 calories, 25g of protein, and 12g of fat per serving. For $1.78 per serving, you get a main course that serves 4. A few people made this recipe, and 14 would say it hit the spot. If you have olive oil, garlic powder, pepper, and a few other ingredients on hand, you can make it. It is brought to you by For the Love of Cooking. With a spoonacular score of 75%, this dish is pretty good. Similar recipes are BBQ Roasted Chicken Thighs with Vegetables, Balsamic Roasted Chicken Thighs with Root Vegetables, and Sheet Pan Mustard Chicken Thighs with Roasted Asparagus.
Servings: 4
Ingredients:
10-12 small carrots, peeled, any thick carrots cut in half lengthwise
1 small bulb of fennel, cut into wedges
2-3 sprigs of fresh thyme
1 tsp fresh thyme leaves
Garlic powder, to taste
2 tbsp olive oil, divided
1/8 tsp freshly cracked black pepper
1 small red onion, cut into wedges
Dash of crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste
4-5 boneless skinless chicken thighs
1 tbsp soy sauce
1/4 cup of water
1 1/2 tbsp whole-grain mustard
Equipment:
dutch oven
oven
paper towels
bowl
baking pan
aluminum foil
frying pan
Cooking instruction summary:
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 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.
Step by step:
1. Heat the oven to 400 degrees. Coat a large Dutch oven with olive oil cooking spray.
2. Spread the carrots, onion wedges, and fennel wedges all over the Dutch oven.
3. 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.
4. Place into the oven and roast for 25 minutes. While the veggies are roasting, pat the chicken thighs dry with a paper towel.
5. Combine the mustard, soy sauce, and 1/4 teaspoon pepper in a large bowl.
6. Add the chicken and mix to coat the chicken evenly.
7. Remove the baking dish from the oven and place the veggies on a plate covered with tin foil; set aside.
8. Add the remaining olive oil into the the Dutch oven over medium high heat. Once the pan is HOT add the chicken thighs and cook for 2-3 minutes.
9. Remove from heat, flip the chicken thighs over and add the roasted vegetables all around the chicken.
10. 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.
11. Let the chicken rest for a few minutes then spoon the veggies onto a plate and place a piece of chicken on top.
12. Serve and enjoy.
Nutrition Information:
covered percent of daily need
